Author Identifier
Zora Singh: https://orcid.org/0000-0002-2946-172X
Document Type
Journal Article
Publication Title
Food Chemistry
Volume
490
Publisher
Elsevier
School
School of Science
Funders
Future Food Systems Cooperative Research Centre (P3–008) / Department of Jobs, Tourism, Science and Innovation, Government of Western Australia / Australian Research Council / Australian State Government / Medical Research Future Fund / Bruker Industries / Future Food Systems Cooperative Research Centre (P3-D19)
Abstract
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 based on their fat profiles. Samples from Australia and four Mediterranean countries (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen for six quality parameters (free acidity, peroxides, K270, K232, Delta K, wax) and to 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 Fatty Acid based Nutrition Index (FNI). 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 (NI = 56), 21 % had good SFA, poor PUFA and good MUFA (NI = 81), and 19.4 % exhibited poor SFA, good PUFA and poor MUFA (NI = 64). The FNI identifies EVOOs with superior nutritional value, enabling informed consumer choices.
DOI
10.1016/j.foodchem.2025.144241
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Rowley, C. E., Singh, Z., Steck, A., Schuetz, B., Spraul, M., Brockman, H., Wang, Y., Itsiopoulos, C., Nicholson, J. K., Lodge, S., Holmes, E., Frost, G., Bernal, A., & Loo, R. L. (2025). NMR spectroscopy-derived nutritional quality index differentiates health benefits of extra virgin olive oils based on lipid profiles. Food Chemistry, 490, 144241. https://doi.org/10.1016/j.foodchem.2025.144241