Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties

This paper presents the first investigation of the chlorophyll and carotenoid pigments composition in sicilian monovarietal virgin olive oils from the three (Cerasuola, Nocellara, Biancolilla) main olive varieties cultivated in Sicily (Italy). In all, 19 compounds were identified and quantified in 24 olive oil samples. The application of reversed-phase liquid chromatography with photodiode array detection using a C-30 column in the simultaneous qualitative–quantitative analysis of virgin olive oils pigments, has been shown. The qualitative pigment pattern was similar among the varieties investigated, whereas quantitative differences were found among the different cultivars, which can all be considered as having an high pigment content. Pheophytin a, was the major component (19.36–25.04 ppm), followed by b-carotene (8.06–16.27 ppm). Pheophytin a0 (2.92–4.17 ppm), lutein (2.28–4.49 ppm) and neoxanthin (1.54–2.11 ppm) were also well represented. The presence of carotenoid esters was also detected. The neoxanthin and b-carotene contents were higher compared to reports present in the literature for other olive oil varieties. This may be due to genetic factors and/or geographical differences. The ratio between the two isochromic pigment fractions, namely the chlorophyll and the carotenoid fractions, was around one in all varieties, showing that they were in balance. The lutein/b-carotene ratio was less than one in all cases. These parameters, along with other analytical parameters, could be used as indicators of typicality in olive oils. The presence of a specific pigment profile in olive oils could in fact be used to guarantee the genuineness of the product, since the quality control of food requires a precise knowledge of the pigments composition of the original products.