On the other hand, nowadays, similarly to digital cameras, also the NMR spectrometers, allowing extra virgin olive oils data sets building and unknown samples classifications, are becoming more affordable and easy to use. Analytical methods based on nuclear magnetic resonance (NMR) and statistical analyses have been developed for some time at the University of Salento in the Metabolomics group of Professor Francesco Paolo Fanizzi, full professor of General and Inorganic Chemistry. A long-standing collaboration of Professor Fanizzi group with Certified Origins focused, in the last decade, on the quality and geographical origin assessment of extra virgin olive oils. These comprises several international blends as well as PDO and PGI products, including Italians. Modern NMR based methods offer a wealth of possible useful applications and are complementary to conventional analyses currently required by EU and other international regulations.
NMR technology could reduce the risk of food fraud in the Olive Oil industry Adulterations Quality and Origin Frauds Misleading labelling Misinformation on quality Marketing vs Quality
100% EVOOs Italian blends (grey) fall within the field defined by their monocultivar constituents in the NMR data based prediction model
Prof. Francesco Paolo Fanizzi is a full Professor at the Department of Biological and Environmental Sciences and Technologies, University of Salento and responsible for the Metabolomics Unit, served as President of the Inorganic Chemistry Division, President of the Apulia Section of the Italian Chemical Society and Consultant to the Parliamentary Commission of Inquiry into the Phenomena of Counterfeiting, Commercial Piracy and Abusive Commerce. Correspondent Member of the National Academy of Olive and Oil, Professor Fanizzi is Editor in Chief of Bioinorganic Chemistry and Applications (Hindawi) and Editorial Board member of Scientific Report (Springer Nature), Molecules (MDPI) and Sustainability (MDPI).
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