www.ejlst.com European Journal of Lipid Science and Technology ccept e d A Article Research Article Can all the Sardinian varieties support the PDO “Sardegna” virgin olive oil? † Running Title: Sardinian varieties in PDO Sardegna Pierfrancesco Deiana 1,4 , Mario Santona 1 , Sandro Dettori 1 , Maria Giovanna Molinu 2 , Antonio Dore 2 , Nicola Culeddu 3* , Emanuela Azara 3 , Eleni Naziri 4 , Maria Z. Tsimidou 4 1 Department of Agriculture, University of Sassari, Sassari, Italy 2 Institute of Sciences of Food Production – National Council of Research, Sassari, Italy 3 Institute of Biological Chemistry – National Council of Research, Sassari, Italy 4 Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki (Greece) *Corresponding author: Nicola Culeddu, Institute of Biological Chemistry – National Council of Research, Via La Crucca,3 Sassari, 07100, Italy; Email: nicla.culeddu@icb.cnr.it Keywords: PDO Sardegna, olive germplasm, phenolic composition, squalene, sterols Abbreviations: 3,4-DHPEA-EDA, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol; CV, coefficient of variation; EFSA, European Food Safety Authority; EVOO, extra virgin olive oil; FAMEs, fatty acid methyl esters; DAD, diode array detector; MI, maturity index; MUFA, monounsatured fatty acids; p-HPEA-EDA, dialdehydic form of decarboxymethyl elenolic acid linked to tyrosol; PDO, Protected Designation of Origin; PGI, Protected Geographical Indication; PUFA, polyunsaturated fatty acids; VOO, virgin olive oil. † This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201800135]. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Received: June 5, 2018 / Revised: July 17, 2018 / Accepted: October 1, 2018