NMR spectroscopy-derived index for the nutritional assessment of extra virgin olive oils based on fatty acids profiling

Charlotte E. Rowley; Zora Singh; Andrea Steck; Birk Shuetz; Manfred Spraul; Henry Brockman; Yimin Wang; Catherine Itsiopoulos; Jeremy Nicholson; Sam Lodge; Elaine Holmes; Gary Frost; Andrés Bernal; Ruey Leng Loo

doi:10.1016/j.foodchem.2025.144241

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NMR spectroscopy-derived index for the nutritional assessment of extra virgin olive oils based on fatty acids profiling

Journal article

Open access

Peer reviewed

NMR spectroscopy-derived index for the nutritional assessment of extra virgin olive oils based on fatty acids profiling

Charlotte E. Rowley, Zora Singh, Andrea Steck, Birk Shuetz, Manfred Spraul, Henry Brockman, Yimin Wang, Catherine Itsiopoulos, Jeremy Nicholson, Sam Lodge, …

Food Chemistry, Vol.490, 144241

2025

DOI: https://doi.org/10.1016/j.foodchem.2025.144241

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Abstract

Olive oil

Bioactive components

Dietary fat

Fatty acids

Nutritional scoring systems

Nuclear magnetic resonance spectroscopy

1H NMR

Lipidomics

The nutritional benefits of Extra Virgin Olive Oils (EVOOs) depend on their chemical composition. Currently, there is no simple way to compare the health benefits of different EVOOs. Samples from Australia, Greece, Italy, Spain and Tunisia (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen against six quality parameters (free acidity, peroxides, K270, K232, Delta K, wax) and measure fat compositions. These fat compositions were compared against healthy eating guidelines to produce five binary descriptors, which were weighted by evidence to create an accessible Nutritional Quality Index (NQI). EVOOs were differentiated by saturated fat and balance between monounsaturated (MUFA) and polyunsaturated fat (PUFA). Most samples (56.4 %) showed poor SFA, poor PUFA and good MUFA (NQI = 56), 21 % had good SFA, poor PUFA and good MUFA (NQI = 81), and 19.4 % exhibited poor SFA, good PUFA and poor MUFA (NQI = 64). The NQI identifies EVOOs with superior nutritional value, enabling informed consumer choices.

Details

Title: NMR spectroscopy-derived index for the nutritional assessment of extra virgin olive oils based on fatty acids profiling
Authors/Creators: Charlotte E. Rowley
Zora Singh
Andrea Steck
Birk Shuetz
Manfred Spraul - Bruker
Henry Brockman
Yimin Wang - Murdoch University
Catherine Itsiopoulos
Jeremy Nicholson - Murdoch University, Health Futures Institute
Sam Lodge - Murdoch University, Centre for Computational and Systems Medicine
Elaine Holmes - Murdoch University, Centre for Computational and Systems Medicine
Gary Frost - Murdoch University, Centre for Computational and Systems Medicine
Andrés Bernal - Murdoch University
Ruey Leng Loo - Murdoch University, Centre for Computational and Systems Medicine
Publication Details: Food Chemistry, Vol.490, 144241
Publisher: Elsevier Ltd.; London
Number of pages: 11
Identifiers: 991005786084107891
Murdoch Affiliation: Australian National Phenome Centre; Health Futures Institute; Centre for Computational and Systems Medicine
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

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#12 Responsible Consumption & Production

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Collaboration types: Industry collaboration; Domestic collaboration; International collaboration
Citation topics: 1 Clinical & Life Sciences; 1.68 Lipids; 1.68.621 Virgin Olive Oil
Web Of Science research areas: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
ESI research areas: Agricultural Sciences