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.
Document Type
Journal Article
Date of Publication
10-30-2025
Volume
490
Funding Information
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)
School
School of Science
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Publisher
Elsevier
Identifier
Zora Singh: https://orcid.org/0000-0002-2946-172X
Recommended Citation
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. (2025). NMR spectroscopy-derived index for the nutritional assessment of extra virgin olive oils based on fatty acids profiling. DOI: https://doi.org/10.1016/j.foodchem.2025.144241
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