51
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Olive oil authenticity studies by target and nontarget LC-QTOF-MS combined with advanced chemometric techniques. Anal Bioanal Chem 2016; 408:7955-7970. [PMID: 27585916 DOI: 10.1007/s00216-016-9891-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 08/11/2016] [Accepted: 08/17/2016] [Indexed: 12/23/2022]
Abstract
Food analysis is continuously requiring the development of more robust, efficient, and cost-effective food authentication analytical methods to guarantee the safety, quality, and traceability of food commodities with respect to legislation and consumer demands. Hence, a novel reversed-phase ultra high performance liquid chromatography-electrospray ionization quadrupole time of flight tandem mass spectrometry analytical method was developed that uses target, suspect, and nontarget screening strategies coupled with advanced chemometric tools for the investigation of the authenticity of extra virgin olive oil. The proposed method was successfully applied in real olive oil samples for the identification of markers responsible for the sensory profile. The proposed target analytical method includes the determination of 14 phenolic compounds and demonstrated low limits of detection ranging from 0.015 μg mL-1 (apigenin) to 0.039 μg mL-1 (vanillin) and adequate recoveries (96-107 %). A suspect list of 60 relevant compounds was compiled, and suspect screening was then applied to all the samples. Semiquantitation of the suspect compounds was performed with the calibration curves of target compounds having similar structures. Then, a nontarget screening workflow was applied with the aim to identify additional compounds so as to differentiate extra virgin olive oils from defective olive oils. Robust classification-based models were built with the use of supervised discrimination techniques, partial least squares-discriminant analysis and counterpropagation artificial neural networks, for the classification of olive oils into extra virgin olive oils or defective olive oils. Variable importance in projection scores were calculated to select the most significant features that affect the discrimination. Overall, 51 compounds were identified and suggested as markers, among which 14, 26, and 11 compounds were identified by target, suspect, and nontarget screening respectively. Retrospective analysis was also performed and identified 19 free fatty acids. Graphical Abstract Development of a novel RP-LC-ESI-QTOFMS analytical method employing target, suspect and non-target screening strategies coupled to advanced chemometric tools for the investigation of markers responsible for the sensory profile of extra virgin olive oil and guarantee authenticity.
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52
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Kelebek H, Selli S, Kola O. Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9389-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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53
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Wu R, Ma F, Zhang L, Li P, Li G, Zhang Q, Zhang W, Wang X. Simultaneous determination of phenolic compounds in sesame oil using LC–MS/MS combined with magnetic carboxylated multi-walled carbon nanotubes. Food Chem 2016; 204:334-342. [DOI: 10.1016/j.foodchem.2016.02.086] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 01/26/2016] [Accepted: 02/13/2016] [Indexed: 11/24/2022]
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54
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Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2760-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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55
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Hachicha Hbaieb R, Kotti F, Cortes-Francisco N, Caixach J, Gargouri M, Vichi S. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. Food Chem 2016; 210:631-9. [PMID: 27211691 DOI: 10.1016/j.foodchem.2016.05.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 05/03/2016] [Accepted: 05/05/2016] [Indexed: 11/26/2022]
Abstract
Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness".
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Affiliation(s)
- Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Nuria Cortes-Francisco
- Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Josep Caixach
- Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
| | - Stefania Vichi
- Food Science and Nutrition Department, INSA, XaRTA (Catalonian Reference Network on FoodTechnology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
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56
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Uluata S, Altuntaş Ü, Özçelik B. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2811-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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57
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Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions. Int J Mol Sci 2016; 17:337. [PMID: 26959010 PMCID: PMC4813199 DOI: 10.3390/ijms17030337] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 02/10/2016] [Accepted: 02/17/2016] [Indexed: 01/18/2023] Open
Abstract
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in an effort to test the effects of cultivars on phenolic composition in fruits and oils as well as on transfer between matrices. The phenolic fractions were identified and quantified using high-performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry. A total of 33 phenolic compounds were determined in the fruit samples and a total of 20 compounds in their corresponding oils. Qualitative and quantitative differences in phenolic composition were found among cultivars in both matrices, as well as regarding the transfer rate of phenolic compounds from fruits to oil. The results also varied according to the different phenolic groups evaluated, with secoiridoids registering the highest transfer rates from fruits to oils. Moreover, wide-ranging differences have been noticed between cultivars for the transfer rates of secoiridoids (4.36%–65.63% of total transfer rate) and for flavonoids (0.18%–0.67% of total transfer rate). ‘Picual’ was the cultivar that transferred secoiridoids to oil at the highest rate, whereas ‘Changlot Real’ was the cultivar that transferred flavonoids at the highest rates instead. Principal-component analysis confirmed a strong genetic effect on the basis of the phenolic profile both in the olive fruits and in the oils.
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Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Lorenzo León
- IFAPA Center of "Alameda del Obispo", Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
| | - Raúl De la Rosa
- IFAPA Center of "Alameda del Obispo", Avda. Menéndez Pidal s/n, E-14004 Córdoba, Spain.
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain.
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
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58
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Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Anal Chim Acta 2016; 913:1-21. [PMID: 26944986 DOI: 10.1016/j.aca.2016.01.025] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 01/06/2016] [Accepted: 01/15/2016] [Indexed: 11/20/2022]
Abstract
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
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59
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Sensory intensity assessment of olive oils using an electronic tongue. Talanta 2016; 146:585-93. [DOI: 10.1016/j.talanta.2015.08.071] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 08/28/2015] [Accepted: 08/30/2015] [Indexed: 11/22/2022]
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60
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Bajoub A, Pacchiarotta T, Hurtado-Fernández E, Olmo-García L, García-Villalba R, Fernández-Gutiérrez A, Mayboroda OA, Carrasco-Pancorbo A. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective. J Chromatogr A 2016; 1428:267-79. [DOI: 10.1016/j.chroma.2015.10.059] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 09/22/2015] [Accepted: 10/14/2015] [Indexed: 01/18/2023]
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61
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Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2537-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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62
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Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2697-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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63
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Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics. Food Chem 2015; 174:226-32. [DOI: 10.1016/j.foodchem.2014.11.037] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2013] [Revised: 09/19/2014] [Accepted: 11/06/2014] [Indexed: 11/22/2022]
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64
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Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS). Food Chem 2015; 170:366-77. [DOI: 10.1016/j.foodchem.2014.08.054] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 08/04/2014] [Accepted: 08/12/2014] [Indexed: 01/18/2023]
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65
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Bajoub A, Carrasco-Pancorbo A, Ajal EA, Ouazzani N, Fernández-Gutiérrez A. Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils. Food Chem 2015; 166:292-300. [DOI: 10.1016/j.foodchem.2014.05.153] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2013] [Revised: 03/18/2014] [Accepted: 05/29/2014] [Indexed: 11/16/2022]
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66
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Gouvinhas I, Machado N, Carvalho T, de Almeida JM, Barros AI. Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages. Talanta 2015; 132:829-35. [DOI: 10.1016/j.talanta.2014.10.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 10/14/2014] [Accepted: 10/18/2014] [Indexed: 10/24/2022]
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67
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Phenolic compounds and antioxidant capacity of virgin olive oil. Food Chem 2014; 163:289-98. [DOI: 10.1016/j.foodchem.2014.04.091] [Citation(s) in RCA: 122] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 04/08/2014] [Accepted: 04/24/2014] [Indexed: 12/18/2022]
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68
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Sánchez de Medina V, Priego-Capote F, de Castro MDL. Characterization of monovarietal virgin olive oils by phenols profiling. Talanta 2014; 132:424-32. [PMID: 25476327 DOI: 10.1016/j.talanta.2014.09.039] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 09/23/2014] [Accepted: 09/28/2014] [Indexed: 11/18/2022]
Abstract
The phenolic profiles of seven monovarietal virgin olive oils (VOOs) - viz. Arbequina, Arbosana, Cornicabra, FS-17, Hojiblanca, Picual and Sikitita - were characterized by using a quantitative strategy based on LC-MS/MS and the selected reaction monitoring (SRM) mode. Data dependent methods, based on precursor ion scanning, product ion scanning and neutral loss scanning, were developed for confirmatory analysis of secoiridoid derivatives. The observed phenolic profiles were used to find correlation between pairs of phenols and similarity trends among the monovarietal VOOs. A Pearson analysis revealed several correlations among phenols with p-value<0.01 and correlation coefficient (R)>0.75 in the seven monovarietal VOOs. Cluster analysis showed two main clusters between VOOs, formed by Arbequina/Hojiblanca/Cornicabra/Picual and Sikitita/Arbosana/FS-17. High correlations (R>0.7) were observed for the following pairs of VOOs: Arbequina/Hojiblanca (R=0.77), essentially supported on levels of hydroxytyrosol acetate (3,4-DHPEA-AC) and dialdehydic forms of secoiridoids; Cornicabra/FS-17 (R=0.81) and Picual/FS-17 (R=0.79), by correlation of flavonoids and secoiridoid derivatives in general. The highest correlation was observed for the pair Picual/Cornicabra (R=0.99). This preliminary study allowed setting similarities and dissimilarities between monovarietal VOOs by analysis of the phenolic profile. The observed connections between phenols for different varieties have been tentatively interpreted according to the main pathways for phenols biosynthesis.
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071 Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071 Córdoba, Spain
| | - Feliciano Priego-Capote
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071 Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071 Córdoba, Spain.
| | - María Dolores Luque de Castro
- Department of Analytical Chemistry, Annex C-3, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain; University of Córdoba, Agroalimentary Excellence Campus, ceiA3, E-14071 Córdoba, Spain; Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071 Córdoba, Spain
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69
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Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chem 2014; 160:321-9. [DOI: 10.1016/j.foodchem.2014.03.072] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2014] [Revised: 03/04/2014] [Accepted: 03/12/2014] [Indexed: 11/30/2022]
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70
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Domenici V, Ancora D, Cifelli M, Serani A, Veracini CA, Zandomeneghi M. Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9317-25. [PMID: 25178056 DOI: 10.1021/jf503818k] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
This work reports a new approach to extract the maximum chemical information from the absorption spectrum of extra virgin olive oils (EVOOs) in the 390-720 nm spectral range, where "oil pigments" dominate the light absorption. Four most important pigments, i.e., two carotenoids (lutein and β-carotene) and two chlorophylls (pheophytin-a and pheophytin-b), are chosen as reference oil pigments, being present in all the reported analytical data regarding pigments of EVOOs. The method allows the quantification of the concentration values of these four pigments directly from the deconvolution of the measured absorption spectrum of EVOOs. Advantages and limits of the method and the reliability of the pigment family quantification are discussed. The main point of this work is the description of a fast and simple method to extract of such information in less than a minute, through the mathematical analysis of the UV-vis spectrum of untreated samples of oil.
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Affiliation(s)
- Valentina Domenici
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa , via Moruzzi 3, 56124 Pisa, Italy
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71
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In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten? Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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72
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Bakhouche A, Lozano-Sánchez J, Ballus CA, Martínez-García M, Velasco MG, Govantes ÁO, Gallina-Toschi T, Fernández-Gutiérrez A, Segura-Carretero A. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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73
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A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil. Talanta 2014; 127:18-25. [PMID: 24913852 DOI: 10.1016/j.talanta.2014.03.077] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 03/27/2014] [Accepted: 03/31/2014] [Indexed: 01/18/2023]
Abstract
In the current study, a new approach has been developed for correcting the effect that moisture reduction after virgin olive oil (VOO) filtration exerts on the apparent increase of the secoiridoid content by using an internal standard during extraction. Firstly, two main Spanish varieties (Picual and Hojiblanca) were submitted to industrial filtration of VOOs. Afterwards, the moisture content was determined in unfiltered and filtered VOOs, and liquid-liquid extraction of phenolic compounds was performed using different internal standards. The resulting extracts were analyzed by HPLC-ESI-TOF/MS, in order to gain maximum information concerning the phenolic profiles of the samples under study. The reduction effect of filtration on the moisture content, phenolic alcohols, and flavones was confirmed at the industrial scale. Oleuropein was chosen as internal standard and, for the first time, the apparent increase of secoiridoids in filtered VOO was corrected, using a correction coefficient (Cc) calculated from the variation of internal standard area in filtered and unfiltered VOO during extraction. This approach gave the real concentration of secoiridoids in filtered VOO, and clarified the effect of the filtration step on the phenolic fraction. This finding is of great importance for future studies that seek to quantify phenolic compounds in VOOs.
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74
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Gilbert-López B, Valencia-Reyes ZL, Yufra-Picardo VM, García-Reyes JF, Ramos-Martos N, Molina-Díaz A. Determination of Polyphenols in Commercial Extra Virgin Olive Oils from Different Origins (Mediterranean and South American Countries) by Liquid Chromatography–Electrospray Time-of-Flight Mass Spectrometry. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9825-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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75
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Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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76
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Apetrei IM, Apetrei C. Voltammetric e-tongue for the quantification of total polyphenol content in olive oils. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.032] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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77
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de la Rosa R, Talhaoui N, Rouis H, Velasco L, León L. Fruit characteristics and fatty acid composition in advanced olive breeding selections along the ripening period. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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78
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Kesen S, Kelebek H, Selli S. LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2380-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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79
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Gallina Toschi T, Bendini A, Lozano-Sánchez J, Segura-Carretero A, Conte L. Misdescription of edible oils: Flowcharts of analytical choices in a forensic view. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300070] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Jesus Lozano-Sánchez
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Lanfranco Conte
- Department of Food Science; University of Udine; Udine Italy
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Bioactive compounds present in the Mediterranean sofrito. Food Chem 2013; 141:3365-72. [PMID: 23993494 DOI: 10.1016/j.foodchem.2013.06.032] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2013] [Revised: 06/04/2013] [Accepted: 06/06/2013] [Indexed: 12/28/2022]
Abstract
Sofrito is a key component of the Mediterranean diet, a diet that is strongly associated with a reduced risk of cardiovascular events. In this study, different Mediterranean sofritos were analysed for their content of polyphenols and carotenoids after a suitable work-up extraction procedure using liquid chromatography/electrospray ionisation-linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap-MS) and liquid chromatography/electrospray ionisation tandem triple quadrupole mass spectrometry (LC/ESI-MS-MS). In this way, 40 polyphenols (simple phenolic and hydroxycinnamoylquinic acids, and flavone, flavonol and dihydrochalcone derivatives) were identified with very good mass accuracy (<2 mDa), and confirmed by accurate mass measurements in MS and MS(2) modes. The high-resolution MS analyses revealed the presence of polyphenols never previously reported in Mediterranean sofrito. The quantification levels of phenolic and carotenoid compounds led to the distinction of features among different Mediterranean sofritos according to the type of vegetables (garlic and onions) or olive oil added for their production.
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