Clara Esteve1, Alfonsina D’Amato, Pier Giorgio Righetti
Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Proteomics Laboratory, Politecnico di Milano, 20131 Milan, Italy
1Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Spain
It all started, perhaps, in the year 2001 when Hidalgo et al.  claimed finding proteins in olive oils, ranging in concentration from 10 to 50 micro-grams per 100 grams of oil. Curiously, though, there was no identification, via the classical tool of mass spectrometry (MS) of any of these presumptive proteins. In addition, all the proteins they claimed having seen amounted to just a single polypeptide chain, of apparent Mr of 4600 Da (but of undisclosed nature). The fact that such an important finding, surely of great interest in the field of olive oil industry, had no follow up in the scientific literature for more that 11 years should have rung a bell.
Notwithstanding that, considering that at least since two years our lab has started an extensive investigation on the proteome content of alcoholic and non-alcoholic beverages, in order to find if they could be classified according to the set of proteins they contained, and if any adulteration could be detected [2-6], we recently decided to visit again this obscure aspect of olive oils, with the following aims:
- in order to see if enough proteins could be detected so as to classify the various oils according to different cultivars;
- in order to see if high-quality oils could be distinguished form industrial oils available in supermarket.
Per Liliana “Ascolana Tenera” (monocultivar);
Costa dei Trabocchi “Gentile di Chieti” (monocultivar);
Don Vincenzo “Colline Teatine”, Vastese DOP.