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Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece, Ogliarola, and Ruvea antica, grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1‐Hexanol, 2‐hexen‐1‐ol, 3‐pentanone, representing the most abundant volatiles of the EVOO Ruvea antica, and 2‐hexenal, which resulted the main component in EVOOs Ogliarola and Ravece, could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm. [ABSTRACT FROM AUTHOR]

Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, obtained from three varieties of Olea europea L. (Ruvea antica, Ravece, and Ogliarola) cultivated in the village of Montella, Avellino, Southern Italy. The study evaluated the inhibiting effect of the extracts against some Gram-positive and Gram-negative bacteria. Statistical analysis, used to relate values of antimicrobial activity to total polyphenols and phenolic composition, revealed a different behavior among the three EVOO polyphenol extracts. The method applied could be useful to predict the influence of singular metabolites on the antimicrobial activity. [ABSTRACT FROM AUTHOR]

• VOCs and phenolic compounds of four local "coppery" onion landraces were compared. • PCA analysis of compositional traits revealed inter- and intra-landrace variability. • VOCs profile and phenolic compounds support bio-preservation of the onion landraces. • 2-Methylfuran might be a marker of Vatolla among the onion samples investigated. Volatile and phenolic compounds of four onion landraces (Airola, Alifana, Montoro and Vatolla) cultivated in Campania region (southern Italy) were compared. Overall, 31 volatiles were identified in the four landraces including: sulfur metabolites (19), aldehydes (7), alcohols (2), acids (2) and others (3). Phenolic compounds, assigned using high performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) and semi-quantified by HPLC coupled with a diode array detector, varied from 297.3 to 1348.3 mg/kg fresh onion. Principal Component Analysis performed on volatiles and phenolic compounds revealed a relatively high inter- and intra-landrace variability, since the relative concentration of individual volatile and phenolic components varied within ample ranges. The four landraces could be distinguished with sound confidence by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and chemometric analysis of the fresh bulb skin. The qualitative and semi-quantitative volatile profiles of Airola onions were distinct among each other, indicating sensorial peculiarity of this landrace. The presence of 2-methylfuran differentiated the five Vatolla samples, as the remaining landraces lacked it. Altogether, these results could support consumers' choices toward onion varieties with higher potential health benefits on a molecular basis and encourage future biodiversity programs to preserve onion landraces exhibiting valuable genetic resources. [ABSTRACT FROM AUTHOR]