Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

Abstract

The aim of this study was to assess the nutraceutical qualities ofextra virgin olive oil (EVOO) samples obtained from three Sicilianolive cultivars : Nocellara , Biancolilla , and Cerasuola. We alsoevidenced the relationship among biophenols, base parametersand panel test scores, and evaluated the stability of thebiophenols in EVOO. The assessment also took intoconsideration variations in olive harvesting periods and theinfluence of four different milling methods. A statistical analysis ofthe collected data revealed that the cultivar and harvestingperiod were the primary factors influencing the bio-phenolcontent, while the milling methods employed did not significantlyaffect the levels of biophenols in the oils. The panel test resultswere also illuminating as they were strongly related to the cultivarand polyphenol content. Following the criteria outlined in ECRegulation 432/2012, we selected three samples, eachrepresenting one of the cultivars, which exhibited the highest bio-phenol content to evaluate the biophenol stability during a timespan of 16 months.