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Journal of Food Quality
Volume 2017, Article ID 3078105, 7 pages
Research Article

Determination of Alkyl Esters Content in PDO Extra Virgin Olive Oils from Sicily

1Dipartimento di Scienze Biomediche, Odontoiatriche, e delle Immagini Morfologiche e Funzionali (BIOMORF), University of Messina, Messina, Italy
2Science4Life S.r.l., A Spin-Off of the University of Messina, Messina, Italy

Correspondence should be addressed to Rosaria Costa; ti.eminu@ratsoc

Received 28 July 2016; Revised 27 September 2016; Accepted 16 October 2016; Published 10 January 2017

Academic Editor: José A. Beltrán

Copyright © 2017 Rosaria Costa 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.


The quality parameter of alkyl esters of fatty acids was checked in a variety of Italian olive oil samples. In particular, 34 samples of extra virgin olive oils (EVOOs) from South Italy (Sicilian orchards), produced in the years 2014-2015, have been subjected to the analytical protocol dictated by the European Union for the determination of alkyl esters, as an indicator of oil’s quality. All the samples analyzed resulted to be well below the limit set by EU Directive. Besides recently produced EVOOs, a set of very aged oils, produced in the years 1996–2000, were analyzed as well. The main finding was that alkyl esters increased in correspondence with deterioration processes.