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Characteristics of Some Wild Olive Phenotypes (Oleaster) Selected from the Western Mountains of Syria. SUSTAINABILITY 2022. [DOI: 10.3390/su14095151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study presents the evaluation of some technological and production specifications of 20 selected wild olive (oleaster) phenotypes from Hama Province, western–central Syria. The analyses of oil quantity showed that the olive oil (OO) extracted ranged from 10.43 to 29.3%. The fatty acid composition determined by gas chromatography (m/m%, methyl esters), conforming to commercial standards, showed the percentages of palmitic (ranged 13.2–15.06%), stearic (2.27–4.2%), arachidic (0.42–0.7%), palmitoleic (0.73–1.25%), oleic (64.29–73.17%), linoleic (8.96–16.45%), and linolenic (0.23–1.6%). Our results suggest that, despite being in a harsh environment and lacking agricultural service, two wild olive phenotypes (WA4, WA6) are interesting since their fruits showed high-quality properties (fruit weight 2.16, 3.24 g; flesh 75.83, 86.2, respectively), high content of OO% (29.27, 29.01, respectively), and better fatty acid composition (oleic % 68.45, 66.74, respectively). This enables them to be a very promising introductory feature in olive genetic improvement processes. Thus, both phenotypes were adopted tentatively as inputs, the first for oil purposes and the second for dual purposes (oil and table olives). It will be important to further evaluate these promising phenotypes in terms of their OO minor compounds, as well as their ability to resist biotic and abiotic stresses.
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Nikou T, Witt M, Stathopoulos P, Barsch A, Halabalaki M. Olive Oil Quality and Authenticity Assessment Aspects Employing FIA-MRMS and LC-Orbitrap MS Metabolomic Approaches. Front Public Health 2020; 8:558226. [PMID: 33102421 PMCID: PMC7545581 DOI: 10.3389/fpubh.2020.558226] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 08/14/2020] [Indexed: 11/30/2022] Open
Abstract
Edible vegetable oils comprise integral components of humans' daily diet during the lifetime. Therefore, they constitute a central part of dietary-exposome, which among other factors regulates human health. In particular, the regular consumption of olive oil (OO) has been largely accepted as a healthy dietary pattern. Responsible for its recognition as a superior edible oil is its exceptional aroma and flavor. Its unique composition is characterized by high levels of monounsaturated fatty acids and the presence of minor constituents with important biological properties, such as the so-called OO polyphenols. Being a high added value product, OO suffers from extensive fraud and adulteration phenomena. However, its great chemical complexity, variability, and the plethora of parameters affecting OO composition hamper significantly the selection of the absolute criteria defining quality and authenticity, and a reliable and robust methodology is still unavailable. In the current study, Flow Injection Analysis-Magnetic Resonance Mass Spectrometry (FIA-MRMS) was investigated under a metabolic profiling concept for the analysis of Greek Extra Virgin Olive Oils (EVOO). More than 200 monovarietal (Koroneiki) EVOO samples were collected from the main Greek OO producing regions and investigated. Both intact oil and the corresponding polyphenols were analyzed in fast analysis time of 2 and 8 min, respectively. In parallel, an LC-Orbitrap MS platform was used to verify the efficiency of the method as well as a tool to increase the identification confidence of the proposed markers. Based on the results, with FIA-MRMS, comparable and improved projection and prediction models were generated in comparison to those of the more established LC-MS methodology. With FIA-MRMS more statistically significant compounds and chemical classes were identified as quality and authenticity markers, associated with specific parameters, i.e. geographical region, cultivation practice, and production procedure. Furthermore, it was possible to monitor both lipophilic and hydrophilic compounds with a single analysis. To our knowledge, this approach is among the few studies in which two FT-MS platforms combining LC and FIA methods were integrated to provide solutions to quality control aspects of OO. Moreover, both lipophilic and hydrophilic components are analyzed together, providing a holistic quality control workflow for OO.
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Affiliation(s)
- Theodora Nikou
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Stathopoulos
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Maria Halabalaki
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
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Skiada V, Tsarouhas P, Varzakas T. Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers. Foods 2020; 9:E155. [PMID: 32041128 PMCID: PMC7074204 DOI: 10.3390/foods9020155] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 01/30/2020] [Accepted: 02/04/2020] [Indexed: 12/15/2022] Open
Abstract
The qualitative characteristics and chemical parameters were determined for 112 virgin olive oil samples of the two dominant olive cultivars in the southern region of Peloponnese, cv. Koroneiki and cv. Mastoides. As no relevant data exist for this geographical area, yet one of the most important olive-growing regions in Greece, this study aimed to evaluate and evidence the differences on specific chemical characteristics of the oils because of their botanical origin. Olive oils of Koroneiki variety were characterized by a three-fold lower concentration in heptadecanoic and heptadecenoic acid compared to oils of cv. Mastoides. In addition, Mastoides oils exhibited higher β-sitosterol and total sterols concentration and lower Δ-5-avenasterol and total erythodiol content compared to Koroneiki olive oils Analysis of variance and principal component analysis of the GC-analyzed olive oil samples showed substantial compositional differences in the fatty acid and sterolic profile between Koroneiki and Mastoides cultivars. Hence, results demonstrate that the fatty acid and sterolic profile can be used as exceptional compositional marker for olive oil authenticity.
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Affiliation(s)
- Vasiliki Skiada
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Tsarouhas
- Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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Tena N, Aparicio R, Baeten V, García‐González DL, Fernández‐Pierna JA. Assessment of Vibrational Spectroscopy Performance in Geographical Identification of Virgin Olive Oils: A World Level Study. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900035] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Noelia Tena
- Instituto de la Grasa (CSIC) Ctra. de Utrera, km. 1, Campus Universitario Pablo de Olavide – building 46 41013 Sevilla Spain
| | - Ramón Aparicio
- Instituto de la Grasa (CSIC) Ctra. de Utrera, km. 1, Campus Universitario Pablo de Olavide – building 46 41013 Sevilla Spain
| | - Vincent Baeten
- Valorisation of Agricultural Products Department, Food and Feed UnitWalloon Agricultural Research Centre (CRA‐W) Henseval Building, Chaussée de Namur 24 5030 Gembloux Belgium
| | - Diego Luis García‐González
- Instituto de la Grasa (CSIC) Ctra. de Utrera, km. 1, Campus Universitario Pablo de Olavide – building 46 41013 Sevilla Spain
| | - Juan Antonio Fernández‐Pierna
- Valorisation of Agricultural Products Department, Food and Feed UnitWalloon Agricultural Research Centre (CRA‐W) Henseval Building, Chaussée de Namur 24 5030 Gembloux Belgium
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Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3164-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Yan J, Oey SB, van Leeuwen SP, van Ruth SM. Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. Food Chem 2018; 248:93-100. [DOI: 10.1016/j.foodchem.2017.12.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 11/21/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
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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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Abdallah M, Vergara‐Barberán M, Lerma‐García MJ, Herrero‐Martínez JM, Simó‐Alfonso EF, Guerfel M. Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500230] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Marwa Abdallah
- Laboratoire Biotechnologie de l'OlivierCentre de Biotechnologie de Borj CedriaHammam‐LifTunisia
| | | | | | | | | | - Mokhtar Guerfel
- Laboratoire Biotechnologie de l'OlivierCentre de Biotechnologie de Borj CedriaHammam‐LifTunisia
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Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain. Food Chem 2014; 164:418-26. [DOI: 10.1016/j.foodchem.2014.05.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2013] [Revised: 02/01/2014] [Accepted: 05/09/2014] [Indexed: 10/25/2022]
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11
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Sánchez de Medina V, Calderón-Santiago M, El Riachy M, Priego-Capote F, Luque de Castro MD. High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3100-9. [PMID: 24633600 DOI: 10.1002/jsfa.6653] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 03/09/2014] [Accepted: 03/10/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND The growing demand for high-quality virgin olive oils (VOOs) has increased the interest in olive breeding programs. Cross-breeding is considered, within these programs, the best strategy to generate new cultivars as an attempt to improve the present cultivars. In this research, the phenolic profile of VOOs from target crosses (Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana) and their corresponding genitors (Arbequina, Arbosana, Koroneiki, Picual and Sikitita) has been evaluated using a targeted metabolomics approach. RESULTS The phenolic profiles were obtained by liquid chromatographic-hybrid quadrupole time-of-flight mass spectrometric targeted analysis of 37 phenols or compounds involved in the main pathways for their biosynthesis. Statistical multivariate analysis by principal component analysis was applied to study the influence of genotype on phenol composition. Phenolic compounds with the highest contribution to explain the observed variability associated to genotype were identified through fold change algorithms (cut-off > 2.0) and t-test analysis. CONCLUSION A total of nine phenols (viz. quercetin, ligstroside aglycon (p-HPEA-EA), demethyl oleuropein aglycon, oleuropein aglycon (3,4-DHPEA-EA), hydroxypinoresinol, hydroxytyrosol and phenolic acids such as p-coumaric acid, ferulic acid and protocatechuic acid) contributed to explain the observed variability with 99% confidence (P<0.01).
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Córdoba, Spain; Maimónides Institute for Research in Biomedicine of Cordoba, Reina Sofia University Hospital, University of Córdoba, Córdoba, Spain
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de Fernandez MDLA, SotoVargas VC, Silva MF. Phenolic Compounds and Antioxidant Capacity of Monovarietal Olive Oils Produced in Argentina. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2558-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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Lerma‐García MJ, Saucedo‐Hernández Y, Herrero‐Martínez JM, Ramis‐Ramos G, Jorge‐Rodríguez E, Simó‐Alfonso EF. Statistical classification of pumpkin seed oils by direct infusion mass spectrometry: Correlation with GC‐FID profiles. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- María Jesús Lerma‐García
- Faculty of Chemistry, Department of Analytical ChemistryUniversity of ValenciaBurjassot (Valencia)Spain
| | - Yanelis Saucedo‐Hernández
- Faculty of Chemistry, Pharmacy DepartmentCentral University “Marta Abreu” of Las VillasSanta ClaraCuba
| | | | - Guillermo Ramis‐Ramos
- Faculty of Chemistry, Department of Analytical ChemistryUniversity of ValenciaBurjassot (Valencia)Spain
| | - Elisa Jorge‐Rodríguez
- Faculty of Chemistry, Pharmacy DepartmentCentral University “Marta Abreu” of Las VillasSanta ClaraCuba
| | - Ernesto F. Simó‐Alfonso
- Faculty of Chemistry, Department of Analytical ChemistryUniversity of ValenciaBurjassot (Valencia)Spain
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14
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Martínez M, Fuentes M, Franco N, Sánchez J, de Miguel C. Fatty Acid Profiles of Virgin Olive Oils from the Five Olive-Growing Zones of Extremadura (Spain). J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2528-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Pimentel FB, Alves RC, Costa AS, Fernandes TJ, Torres D, Almeida MF, Oliveira MBP. Nutritional composition of low protein and phenylalanine-restricted dishes prepared for phenylketonuric patients. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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de los Angeles Fernandez M, Assof M, Jofre V, Silva MF. Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9854-2] [Citation(s) in RCA: 8] [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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17
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Diversity for olive oil composition in a collection of varieties from the region of Valencia (Spain). Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Ben-Ayed R, Kamoun-Grati N, Rebai A. An Overview of the Authentication of Olive Tree and Oil. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12003] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | - Ahmed Rebai
- Centre of Biotechnology of Sfax; P.O.Box 1177; 3018 Sfax; Tunisia
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19
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Agiomyrgianaki A, Petrakis PV, Dais P. Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis. Food Chem 2012; 135:2561-8. [DOI: 10.1016/j.foodchem.2012.07.050] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2010] [Revised: 08/12/2011] [Accepted: 07/03/2012] [Indexed: 12/01/2022]
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20
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Di Stefano V, Avellone G, Bongiorno D, Cunsolo V, Muccilli V, Sforza S, Dossena A, Drahos L, Vékey K. Applications of liquid chromatography–mass spectrometry for food analysis. J Chromatogr A 2012; 1259:74-85. [DOI: 10.1016/j.chroma.2012.04.023] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 04/06/2012] [Accepted: 04/10/2012] [Indexed: 12/31/2022]
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21
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Kharazi SH, Kenari RE, Amiri ZR, Azizkhani M. Characterization of Iranian Virgin Olive Oil from the Roodbar Region: A Study on Zard, Mari and Phishomi. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2021-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Sepideh Haghighat Kharazi
- Food Science and Technology DepartmentFaculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources UniversityP.O. Box 578MazandaranIran
| | - Reza Esmaeilzadeh Kenari
- Food Science and Technology DepartmentFaculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources UniversityP.O. Box 578MazandaranIran
| | - Zeinab Raftani Amiri
- Food Science and Technology DepartmentFaculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources UniversityP.O. Box 578MazandaranIran
| | - Maryam Azizkhani
- Department of Food Science and TechnologyKhazar UniversityMahmoudabadIran
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Gambacorta G, Faccia M, Trani A, Lamacchia C, Gomes T. Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200043] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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23
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Sánchez-Hernández L, Nozal L, Marina ML, Crego AL. Determination of nonprotein amino acids and betaines in vegetable oils by flow injection triple-quadrupole tandem mass spectrometry: a screening method for the detection of adulterations of olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:896-903. [PMID: 22229859 DOI: 10.1021/jf202857y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A novel screening method using an automated flow injection electrospray ionization tandem mass spectrometry system is proposed for the simultaneous determination of five nonprotein amino acids (β-alanine, alloisoleucine, ornithine, citrulline, pyroglutamic acid) and three betaines (glycine betaine, trigonelline, proline betaine) after derivatization with butanolic HCl. MS/MS experiments were carried out in a triple-quadrupole instrument using multiple reaction monitoring mode in <2 min. The proposed method provided high fingerprinting power to identify the presence of five of the studied compounds in different types of vegetable oils (soybean, sunflower, corn, olive) with LODs at parts per billion levels. The method was validated, and different mixtures of extra virgin olive oil with seed oils were analyzed, achieving the typification for the detection of adulterations in extra virgin olive oils up to 2% w/w. The nonprotein amino acid ornithine was confirmed as a marker for adulteration in the olive oils analyzed.
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Affiliation(s)
- Laura Sánchez-Hernández
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Alcalá de Henares (Madrid), Spain
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Herrero M, Simó C, García-Cañas V, Ibáñez E, Cifuentes A. Foodomics: MS-based strategies in modern food science and nutrition. MASS SPECTROMETRY REVIEWS 2012; 31:49-69. [PMID: 21374694 DOI: 10.1002/mas.20335] [Citation(s) in RCA: 205] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2010] [Revised: 02/02/2011] [Accepted: 02/02/2011] [Indexed: 05/23/2023]
Abstract
Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc. This review work does not intend to provide an exhaustive revision of the many works published so far on food analysis using MS techniques. The aim of the present work is to provide an overview of the different MS-based strategies that have been (or can be) applied in the new field of Foodomics, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of MS-techniques in this new discipline are also provided.
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Affiliation(s)
- Miguel Herrero
- Institute of Food Science Research (CIAL), CSIC, Nicolas Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
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Riccio MF, Sawaya ACHF, Abdelnur PV, Saraiva SA, Haddad R, Eberlin MN, Catharino RR. Easy Ambient Sonic-Spray Ionization Mass Spectrometric of Olive Oils: Quality Control and Certification of Geographical Origin. ANAL LETT 2011. [DOI: 10.1080/00032719.2010.512688] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Pardo J, Cuesta M, Alvarruiz A, Granell J, Álvarez-Ortí M. Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) “Aceite Montes de Alcaraz” (Albacete, Spain). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Oliveri P, Casale M, Casolino MC, Baldo MA, Grifi FN, Forina M. Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil. Anal Bioanal Chem 2010; 399:2105-13. [PMID: 21058013 DOI: 10.1007/s00216-010-4377-1] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2010] [Revised: 10/22/2010] [Accepted: 10/24/2010] [Indexed: 11/30/2022]
Abstract
An authentication study of the Italian PDO (protected designation of origin) olive oil Chianti Classico, based on near-infrared and UV-Visible spectroscopy, an artificial nose and an artificial tongue, with a set of samples representative of the whole Chianti Classico production and a considerable number of samples from a close production area (Maremma) was performed. The non-specific signals provided by the four fingerprinting analytical techniques, after a proper pre-processing, were used for building class models for Chianti Classico oils. The outcomes of classical class-modelling techniques like soft independent modelling of class analogy and quadratic discriminant analysis-unequal dispersed classes were compared with those of two techniques recently introduced into Chemometrics: multivariate range modelling and CAIMAN analogues modelling methods.
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Affiliation(s)
- Paolo Oliveri
- Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, 16147 Genoa, Italy.
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Sinelli N, Casale M, Di Egidio V, Oliveri P, Bassi D, Tura D, Casiraghi E. Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.019] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Agozzino P, Avellone G, Bongiorno D, Ceraulo L, Indelicato S, Indelicato S, Vèkey K. Determination of the cultivar and aging of Sicilian olive oils using HPLC-MS and linear discriminant analysis. JOURNAL OF MASS SPECTROMETRY : JMS 2010; 45:989-995. [PMID: 20821559 DOI: 10.1002/jms.1791] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collected and analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is very simple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by general discriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition of glyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.
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Affiliation(s)
- Pasquale Agozzino
- Dipartimento di Chimica e Tecnologie Farmaceutiche, Università degli Studi di Palermo, Via Archirafi 32, I-90123, Palermo, Italy
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Montealegre C, Marina ML, García-Ruiz C. Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils. Electrophoresis 2010; 31:2218-25. [DOI: 10.1002/elps.200900675] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Montealegre C, Marina Alegre ML, García-Ruiz C. Traceability markers to the botanical origin in olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:28-38. [PMID: 19961225 DOI: 10.1021/jf902619z] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This review provides an overview of traceability studies performed to date (April 2009) for olive oils. Special emphasis has been made on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud to consumers. Several parameters with discriminant power have been used for olive oil traceability according to the olive variety used in the production of the oil. They have been considered as traceability markers to the botanical origin and classified, in this work, as compositional and genetical markers.
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Affiliation(s)
- Cristina Montealegre
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcala, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcala de Henares, Madrid, Spain
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Lerma-García MJ, Concha-Herrera V, Herrero-Martínez JM, Simó-Alfonso EF. Classification of extra virgin olive oils produced at La Comunitat Valenciana according to their genetic variety using sterol profiles established by high-performance liquid chromatography with mass spectrometry detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10512-10517. [PMID: 19883071 DOI: 10.1021/jf902322c] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A method to classify extra virgin olive oils (EVOOs) according to their genetic variety using sterol profiles obtained by high-performance liquid chromatography (HPLC) with mass spectrometry (MS) detection has been developed. Sterol extracts were chromatographed on a dC18 Atlantis column (100x3 mm, 3 microm) with a gradient of acetonitrile/water (0.01% acetic acid) at a flow rate of 1.0 mL min(-1) and positive-ion mode MS detection. Using linear discriminant analysis of the HPLC-MS data (extracted ion chromatograms), EVOO samples belonging to six genetic varieties cultivated at La Comunitat Valenciana, Spain (Arbequina, Borriolenca, Canetera, Farga, Picual, and Serrana), were correctly classified with an excellent resolution among all of the categories.
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Affiliation(s)
- María Jesús Lerma-García
- Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, E-46100 Burjassot, Valencia, Spain
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Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry. Anal Bioanal Chem 2009; 395:1543-50. [DOI: 10.1007/s00216-009-3129-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2009] [Revised: 08/29/2009] [Accepted: 08/31/2009] [Indexed: 10/20/2022]
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