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

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.