In the present research, in-lab ageing tests have been carried out on extra-virgin olive oil (EVOO) samples, in order to simulate the natural degradation of the lipid matter in archaeological contexts. Ageing tests can in fact provide key elements to study the formation of characteristic degradation compounds and better address the origin of organic archaeological remains, such as animal fats and plant oils1. EVOO was selected to perform the study, since it was one of the most widely used vegetable oils in ancient Mediterranean societies. In order to obtain meaningful data, several monocultivars of EVOO samples from different Italian regions (Sicily, Tuscany, Apulia, Lazio, Liguria) and Spain, were selected. The ageing of lipids was performed at 120°C for three weeks2 . Subsequently, thermal degradation products such as short-, medium- and long-chain fatty acids, (α,ω)-dicarboxylic acids, esters, lactones and ketones were investigated by using gas chromatography-mass spectrometry (GCMS) and gas chromatography-flame ionization detection (GC-FID) techniques. Intact lipids, including oxidized lipid species, were analysed using non-aqueous reversed phase high-performance liquid chromatography (RP-HPLC) coupled to APCI mass spectrometry. Moreover, by means of HPLC coupled to an Evaporative Light Scattering Detector (ELSD), it was possible to evaluate the original composition of unaged EVOOs. Finally, a chemometric approach was used for evaluating not only the variability between not aged EVOOs, but also between aged samples based on origin and cultivar. The analytical methodologies here proposed, can be helpful to identify possible “archaeological biomarkers” and unveil crucial hints about the daily life of ancient societies. References [1] A. Irto, G. Micalizzi, C. Bretti, V. Chiaia, L. Mondello, P. Cardiano, Molecules 2022, 27, 3451. [2] M. P. Colombini, F. Modugno, E. Ribechini, J. Mass. Spectrom. 2005, 40, 890–898
In-lab Ageing Studies on Extra-Virgin Olive Oil and Characterization of the Main Degradation Products by means of Gas and Liquid Chromatography Approaches
V. Chiaia
;G. Micalizzi;D. Donnarumma;G. Lando;A. Irto;C. Bretti;P. Cardiano;L. Mondello
2023-01-01
Abstract
In the present research, in-lab ageing tests have been carried out on extra-virgin olive oil (EVOO) samples, in order to simulate the natural degradation of the lipid matter in archaeological contexts. Ageing tests can in fact provide key elements to study the formation of characteristic degradation compounds and better address the origin of organic archaeological remains, such as animal fats and plant oils1. EVOO was selected to perform the study, since it was one of the most widely used vegetable oils in ancient Mediterranean societies. In order to obtain meaningful data, several monocultivars of EVOO samples from different Italian regions (Sicily, Tuscany, Apulia, Lazio, Liguria) and Spain, were selected. The ageing of lipids was performed at 120°C for three weeks2 . Subsequently, thermal degradation products such as short-, medium- and long-chain fatty acids, (α,ω)-dicarboxylic acids, esters, lactones and ketones were investigated by using gas chromatography-mass spectrometry (GCMS) and gas chromatography-flame ionization detection (GC-FID) techniques. Intact lipids, including oxidized lipid species, were analysed using non-aqueous reversed phase high-performance liquid chromatography (RP-HPLC) coupled to APCI mass spectrometry. Moreover, by means of HPLC coupled to an Evaporative Light Scattering Detector (ELSD), it was possible to evaluate the original composition of unaged EVOOs. Finally, a chemometric approach was used for evaluating not only the variability between not aged EVOOs, but also between aged samples based on origin and cultivar. The analytical methodologies here proposed, can be helpful to identify possible “archaeological biomarkers” and unveil crucial hints about the daily life of ancient societies. References [1] A. Irto, G. Micalizzi, C. Bretti, V. Chiaia, L. Mondello, P. Cardiano, Molecules 2022, 27, 3451. [2] M. P. Colombini, F. Modugno, E. Ribechini, J. Mass. Spectrom. 2005, 40, 890–898Pubblicazioni consigliate
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