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Journal of Chemistry
Volume 2016, Article ID 4347207, 7 pages
http://dx.doi.org/10.1155/2016/4347207
Research Article

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

1Department of Soil, Plant and Food Sciences, Section of Food Science and Technology, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
2Spin-Off Sinagri s.r.l., University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy
3Department of Soil, Plant and Food Sciences, Section of Genetics and Breeding, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy

Received 11 October 2016; Accepted 6 December 2016

Academic Editor: Maria B. P. P. Oliveira

Copyright © 2016 Antonella Pasqualone et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to verify the effect of recentrifugation on specific chemical and molecular parameters of the crude olive-pomace oil, by comparing it with the corresponding virgin olive oil obtained from the same olive lots. In particular, the following were considered: (i) the polar compounds of the oils that include compounds originated from oxidative and hydrolytic degradation, analyzed by high-performance size exclusion chromatography (HPSEC), and (ii) the profile of DNA microsatellite molecular markers that was analyzed by using the High Resolution Melting (HRM) technique. The obtained results evidenced the significantly higher hydrolytic degradation of crude olive-pomace oil, compared with the corresponding virgin olive oil, but at an extent unlikely able to allow the detection of fraudulent admixtures with virgin olive oils. In addition, the findings demonstrated the feasibility of the application of the HRM analysis of DNA microsatellites to crude olive-pomace oil, able to reveal the alteration of the declared varietal profile of a virgin olive oil sample by simply checking the HRM curve profiles.