Data about the bioactive compounds of Extra Virgin Olive Oils (EVOO) obtained from olives of Nostrana di Brighella cv. produced with different agronomical practices (integrated pest management and organic farming)

This data set contains the underlying data of the scientific publication: Casadei et al., 2024. Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds. This publication will soon be submitted to a scientific journal.
The study focuses on different agronomic variables in order to optimize the presence of bioactive components of monovarietal Nostrana di Brisighella extra virgin olive oils. In fact, fruits were obtained through integrated pest management or organic farming and picked at four increasing indices of maturity, corresponding to four successive weeks of harvesting, namely positive volatile and phenolic compounds. Especially the latter allow health claims of olive oil related to phenolic content (derivatives of hydroxytyrosol and tyrosol) and positive sensory attributes (fruity, bitter, and punget) that are known to be associated with volatile and phenolic molecules.
This research work is developed within the project funded under the PSR 2014-2020 program – Type of Operation 16.2 “INnovazione e PROmozione della filiera dell’OLIO extra vergine di oliva emiliano-romagnolo (INPRO-OLIO)” and Dr. Enrico Casadei's research activity is financed within the project funded under the National Recovery and Resilience Plan (NRRP) - NextGenerationEU “ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods”.

本数据集包含学术论文《Casadei等人，2024年：单一品种Nostrana di Brisighella特级初榨橄榄油（extra virgin olive oil）的价值提升：聚焦生物活性化合物》的底层数据，该论文即将提交至学术期刊。
本研究聚焦多项农艺变量，以优化单一品种Nostrana di Brisighella特级初榨橄榄油的生物活性成分含量。实验所用橄榄果实分别采用综合虫害管理（integrated pest management）或有机种植方式培育，并按四个递增的成熟度指标节点采收，对应连续四周的收获周期，检测指标涵盖有益挥发性化合物与酚类化合物。其中酚类化合物尤为关键，其可支撑橄榄油与酚类含量（羟基酪醇与酪醇衍生物）相关的健康声明，以及已知与挥发性和酚类分子相关的积极感官属性（果香、苦味与辛辣感）。
本研究依托PSR 2014-2020计划下资助的项目——行动类型16.2“INnovazione e PROmozione della filiera dell’OLIO extra vergine di oliva emiliano-romagnolo（INPRO-OLIO，艾米利亚-罗马涅大区特级初榨橄榄油产业链创新与推广项目）”开展；Enrico Casadei博士的研究活动则由国家复苏与韧性计划（National Recovery and Resilience Plan，NRRP）——下一代欧盟（NextGenerationEU）资助的“ON Foods——食品与营养可持续性、安全性与保障研究创新网络”项目资助。