Apr. 30 – From the US comes a prestigious award for the new method of analysis for extra virgin olive oil developed by a group of researchers within the Department of Chemistry and Industrial Chemistry at the University of Pisa. The method is considered an industry innovation by the American Society of Chemical Oil (AOCS). Valentina Domenici, researcher at the University of Pisa and coordinator of the study, from May 3 to May 6 will be at the AOCS Congress in Orlando to illustrate all aspects of the research. “The methodology that we developed – she explains – is much faster and cheaper than existing analytical practices. Ultimately, it can even be used directly in stores. The oil is placed in a cell of quartz, where a spectrum of visible UV absorption is registered. With our method, we can immediately obtain the amount of the main four pigments (lutein, Phaeophytin-a, Phaeophytin-b and β-carotene). This information is needed to accurately assess the quality of the oil and see, for example, if it has undergone heat treatment. We are also optimizing the procedure to test its effectiveness in detecting cases of fraud, such as when extra virgin olive oils and seed oils are mixed.” The study resonated in Italy, the US and beyond. Indeed, on February 18, a representative of the research team was called by the Senate Agriculture Committee to explain in detail the new methodology as part of the contrast measures for counterfeit extra virgin olive oil. Valentina Domenici coordinates Mario Cifelli, Cristina Lazzerini, Carlo Alberto Veracini and Maurizio Zandomeneghi, all from the Department of Chemistry and Industrial Chemistry at the University of Pisa. (Red)
