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Li Y, Sun N, Ma S, Zhang X, Wang Y, Li X. Magnetic thermo-responsive branched polymer for fast extraction and enrichment of phenolic acids in olive oil with tunable and enhanced performance. Anal Chim Acta 2022; 1229:340359. [PMID: 36156232 DOI: 10.1016/j.aca.2022.340359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/16/2022] [Accepted: 09/02/2022] [Indexed: 11/01/2022]
Abstract
Magnetic thermo-responsive branched polymer (Fe3O4@poly(glycidyl methacrylate)@poly(N-isopropylacrylamide)) was fabricated for the first time and applied for microwave-assisted magnetic solid phase extraction of phenolic acids in olive oil samples followed by ultra-high performance liquid chromatography-tandem mass spectrometry analysis in multiple reaction monitoring mode. Owing to the controllable molecular weight of poly(glycidyl methacrylate) synthesized by atom transfer radical polymerization and the thermo-responsive characteristic of poly(N-isopropylacrylamide), extraction performance could be efficiently tuned and enhanced. The whole sample pretreatment process was accomplished within 1 min with the help of the microwave. The nanocomposites were characterized by transmission electron microscope, scanning electron microscope, Fourier transform infrared spectroscopy, thermogravimetric analysis, vibrating sample magnetometer, water contact angles and dynamic light scattering. The adsorption experimental data fitted well with the Freundlich isotherm model and followed the pseudo-second-order kinetic model. The factors affecting the extraction process including adsorbent amount, adsorption time, sample volume, desorption conditions and interferents were investigated and optimized. Under the most favorable conditions, the developed method showed good linearity (R2 ≥ 97.98%) in the range of 0.2-30 μg L-1, low limits of detection (0.005-0.030 μg L-1) and limits of quantification (0.016-0.098 μg L-1) as well as satisfactory precision (RSDs≤4.85%). Our proposed method was successfully used for determination of phenolic acids in olive oil samples and satisfactory recoveries at three spiked concentration levels were in the range of 84.6-108.1% with RSDs less than 9.20%. Coupled with principal component analysis, our developed method proved promising for fast and convenient differentiation between extra virgin olive oils and refined olive oils.
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Affiliation(s)
- Yaping Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China.
| | - Ningning Sun
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Songxin Ma
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xin Zhang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Yingfeng Wang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xingru Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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3
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Yu X, Yu L, Ma F, Li P. Quantification of phenolic compounds in vegetable oils by mixed-mode solid-phase extraction isotope chemical labeling coupled with UHPLC-MS/MS. Food Chem 2020; 334:127572. [PMID: 32721834 DOI: 10.1016/j.foodchem.2020.127572] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/04/2020] [Accepted: 07/11/2020] [Indexed: 11/26/2022]
Abstract
In the present work, a rapid, accurate and cost-effective method has been developed for the simultaneous quantification of phenolic compounds in oil using mixed-mode solid-phase extraction (SPE) coupled with chemical labeling UHPLC-MS/MS. Mix-mode SPE weak cation cartridges were selected to enrich and purify phenolic compounds in oil, and hydroxyl moiety was dansylation as stable-isotope internal standard. The major parameters that affected the extraction and chemical labeling efficiency were investigated, and the method was fully validated. The limit of quantifications and the limit of detections were 0.002 µg kg-1 ~ 0.10 µg kg-1 and 0.006 µg kg-1 ~ 0.30 µg kg-1, respectively. The recoveries were 61.2% ~ 129.3% with intra-day and inter-day precision less than 12%. The results for 38 rapeseed oils revealed that 14 phenolic compounds, including canolol, phenolic acids, phenolic alcohols, tyrosol and vanillin from trace levels to relatively high content.
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Affiliation(s)
- Xu Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China.
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Laboratory of Quality and Safety Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan 430062, China; Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
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4
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Castada HZ, Sun Z, Barringer SA, Huang X. Thermal Degradation of
p
‐Hydroxybenzoic Acid in Macadamia Nut Oil, Olive Oil, and Corn Oil. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12331] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science and TechnologyThe Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Zhaoyu Sun
- Department of Food Science and EngineeringJinan University Guangzhou 510632 China
| | - Sheryl A. Barringer
- Department of Food Science and TechnologyThe Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Xuesong Huang
- Department of Food Science and EngineeringJinan University Guangzhou 510632 China
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Luque-Muñoz A, Tapia R, Haidour A, Justicia J, Cuerva JM. Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis. Sci Rep 2019; 9:15545. [PMID: 31664134 PMCID: PMC6821043 DOI: 10.1038/s41598-019-52060-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Accepted: 10/10/2019] [Indexed: 12/24/2022] Open
Abstract
In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great interest for the olive oil sector. Currently, there is no consensus in which analytical method must be use to accurately determine these compounds in olive oil, mainly owing to the lack of reference standards for calibration. In this work, analytical standards of phenolic secoiridoids have been used to develop a quantitative and rapid analytical method by UHPLC-MS/MS, in which sample extraction is not carried out. Simple dilutions of the sample with dry tetrahydrofuran and dry acetonitrile were performed before analysing them. It is worth noting that under these conditions the generation of artefacts such as acetals and hemiacetals of the aldehydic forms is highly reduced. The detection and quantification was performed with a Xevo TQS tandem quadrupole mass spectrometer. The method was validated at four concentration levels and finally applied to six samples of extra virgin olive oil.
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Affiliation(s)
- Antonio Luque-Muñoz
- Nuclear Magnetic Resonance Unit, Scientific Instrumentation Center, University of Granada, E-18071, Granada, Spain
| | - Ruben Tapia
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva s/n, E-18071, Granada, Spain
| | - Ali Haidour
- Nuclear Magnetic Resonance Unit, Scientific Instrumentation Center, University of Granada, E-18071, Granada, Spain.
| | - Jose Justicia
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva s/n, E-18071, Granada, Spain
| | - Juan M Cuerva
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva s/n, E-18071, Granada, Spain.
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6
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Röhrig T, Kirsch V, Schipp D, Galan J, Richling E. Absorption of Anthocyanin Rutinosides after Consumption of a Blackcurrant ( Ribes nigrum L.) Extract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6792-6797. [PMID: 31134806 DOI: 10.1021/acs.jafc.9b01567] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The dominant anthocyanins in blackcurrant are delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside. Data on their absorption and distribution in the human body are limited. Therefore, we performed a human pilot study on five healthy male volunteers consuming a blackcurrant ( Ribes nigrum L.) extract. The rutinosides and their degradation products gallic acid and protocatechuic acid were determined in plasma and urine. The rutinosides' concentrations peaked in both plasma and urine samples within 2 h of extract ingestion. The recoveries of delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside from urine samples were 0.040 ± 0.011% and 0.048 ± 0.016%, respectively, over a 48 h period. Protocatechuic acid concentration increased significantly after ingestion of the blackcurrant extract. Our results show that after ingestion of a blackcurrant extract containing delphinidin-3-O-rutinoside and cyanidin-3-O-rutinoside, significant quantities of biologically active compounds circulated in the plasma and were excreted via urine. Furthermore, these results contribute to the understanding of anthocyanin metabolism in humans.
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Affiliation(s)
- Teresa Röhrig
- Division of Food Chemistry and Toxicology, Department of Chemistry , Technische Universitaet Kaiserslautern , Erwin-Schroedinger-Strasse 52 , D-67663 Kaiserslautern , Germany
| | - Verena Kirsch
- Division of Food Chemistry and Toxicology, Department of Chemistry , Technische Universitaet Kaiserslautern , Erwin-Schroedinger-Strasse 52 , D-67663 Kaiserslautern , Germany
| | - Dorothea Schipp
- ds-statistik.de , Pirnaer Strasse 1 , 01824 Rosenthal-Bielatal , Germany
| | - Jens Galan
- Specialist in Inner & General Medicine , Hochgewanne 19 , 67269 Gruenstadt , Germany
| | - Elke Richling
- Division of Food Chemistry and Toxicology, Department of Chemistry , Technische Universitaet Kaiserslautern , Erwin-Schroedinger-Strasse 52 , D-67663 Kaiserslautern , Germany
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7
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Mohammad NA, Anwar F, Mehmood T, Hamid AA, Muhammad K, Saari N. Phenolic compounds, tocochromanols profile and antioxidant properties of winter melon [Benincasa hispida (Thunb.) Cogn.] seed oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-0008-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Wang X, Zeng Q, del Mar Contreras M, Wang L. Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil. Food Res Int 2017; 102:184-194. [DOI: 10.1016/j.foodres.2017.09.089] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 02/02/2023]
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9
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Gouvinhas I, Machado N, Sobreira C, Domínguez-Perles R, Gomes S, Rosa E, Barros AIRNA. Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health. Molecules 2017; 22:E1986. [PMID: 29144445 PMCID: PMC6150410 DOI: 10.3390/molecules22111986] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/09/2017] [Accepted: 11/10/2017] [Indexed: 12/13/2022] Open
Abstract
Olive oil displays remarkable organoleptic and nutritional features, which turn it into a foodstuff appreciated by consumers, and a basic component of the Mediterranean diet. Indeed, the noticed benefits of including olive oil in the diet have been assigned to the presence of diverse bioactive compounds with different molecular structures. These compounds confer a wide range of biological properties to this food matrix, including the prevention of distinct human diseases as well as the modulation of their severity. The most relevant bioactive compounds present in olive oil correspond to benzoic and cinnamic acids, phenolic alcohols and secoiridoids, and also flavonoids. Over the last decades, several studies, devoted to gaining a further insight into the relative contribution of the separate groups and individual compounds for their biological activities, have been conducted, providing relevant information on structure-activity relationships. Therefore, this paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
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Affiliation(s)
- Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Nelson Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Carla Sobreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Sónia Gomes
- University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
- BioISI-Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, Campo Grande, Lisboa, Portugal.
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Ana I R N A Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
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10
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Souza PALD, Marcadenti A, Portal VL. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease. Nutrients 2017; 9:E1087. [PMID: 28973999 PMCID: PMC5691704 DOI: 10.3390/nu9101087] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/13/2022] Open
Abstract
Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide. In the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate vascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of CAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid in the control of these risk factors, and in the reduction of cytokines and inflammatory markers. The present review aims to address the interaction between phenolic compounds present in olive oil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies suggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives, may reduce the expression of adhesion molecules and consequent migration of immune cells, modify the signaling cascade and the transcription network (blocking the signal and expression of the nuclear factor kappa B), inhibit the action of enzymes responsible for the production of eicosanoids, and consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive oil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for cardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its phenolic compounds on individuals with CAD are still scarce.
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Affiliation(s)
- Priscilla Azambuja Lopes de Souza
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
| | - Aline Marcadenti
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
- Postgraduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Sarmento Leite Avenue, 245, Porto Alegre RS 90050-170, Brazil.
| | - Vera Lúcia Portal
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology/University Foundation of Cardiology (IC/FUC), Princesa Isabel Avenue, 370, Porto Alegre RS 90620-001, Brazil.
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11
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Cernîşev S. Analysis of lignin-derived phenolic compounds and their transformations in aged wine distillates. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Hammami A, Kuliček J, Raouafi N. A naphthoquinone/SAM-mediated biosensor for olive oil polyphenol content. Food Chem 2016; 209:274-8. [DOI: 10.1016/j.foodchem.2016.04.073] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 03/24/2016] [Accepted: 04/17/2016] [Indexed: 01/17/2023]
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13
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Memon AF, Solangi AR, Memon SQ, Mallah A, Memon N, Memon AA. Simultaneous Determination of Quercetin, Rutin, Naringin, and Naringenin in Different Fruits by Capillary Zone Electrophoresis. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0552-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Garzón A, Bravo I, Carrión-Jiménez MR, Rubio-Moraga Á, Albaladejo J. Spectroscopic study on binding of gentisic acid to bovine serum albumin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 150:26-33. [PMID: 26010705 DOI: 10.1016/j.saa.2015.05.045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Revised: 05/14/2015] [Accepted: 05/15/2015] [Indexed: 06/04/2023]
Abstract
The interaction of (gentisic acid) GA with (bovine serum albumin) BSA has been studied by different spectroscopic techniques. GA is a monoanionic specie at the working pH of 7.4, it was determined by combining UV-Vis absorption spectroscopy and theoretical calculations. A set of fluorescence quenching experiments at different temperatures was carried out employing the native fluorescence of BSA. A Stern-Volmer constant (KSV) of (2.07±0.12)×10(4) mol(-1) L and a binding constant (Ka) of (8.47±4.39)×10(3) were determined at 310 K. The static quenching caused by the BSA-GA complex formation seems to play a significant role in the overall quenching process. A single binding site on BSA for GA was observed. ΔH=-55.6±0.2 kJ mol(-1) and ΔS=-104.3±0.6 J mol(-1) K(-1) were determined in a set of experiments on the dependence of Ka with the temperature. The binding process is, therefore, spontaneous and enthalpy-driven. Van der Waals forces and hydrogen bonds could also play the major role in the binding mode. The secondary structure changes of BSA in the absence and presence of GA were studied by FTIR and UV-Vis absorption spectroscopy.
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Affiliation(s)
- Andrés Garzón
- Departamento de Química Física, Facultad de Farmacia, Universidad de Castilla-La Mancha, Paseo de los estudiantes, s/n, 02071 Albacete, Spain.
| | - Iván Bravo
- Departamento de Química Física, Facultad de Farmacia, Universidad de Castilla-La Mancha, Paseo de los estudiantes, s/n, 02071 Albacete, Spain
| | - M Rosario Carrión-Jiménez
- Departamento de Química Física, Facultad de Farmacia, Universidad de Castilla-La Mancha, Paseo de los estudiantes, s/n, 02071 Albacete, Spain
| | - Ángela Rubio-Moraga
- Instituto Botánico, Facultad de Farmacia, Universidad de Castilla-La Mancha, Paseo de los estudiantes, s/n, 02071 Albacete, Spain
| | - José Albaladejo
- Departamento de Química Física, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Avenida Camilo José Cela, 10, 13071 Ciudad Real, Spain
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15
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Alu'datt MH, Rababah T, Ereifej K, Gammoh S, Alhamad MN, Mhaidat N, Kubow S, Johargy A, Alnaiemi OJ. Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11967-11975. [PMID: 25389645 DOI: 10.1021/jf504557k] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology , P.O. Box 3030, Irbid 22110, Jordan
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16
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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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17
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Garzón A, Bravo I, Barbero AJ, Albaladejo J. Mechanistic and kinetic study on the reactions of coumaric acids with reactive oxygen species: a DFT approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9705-10. [PMID: 25166496 DOI: 10.1021/jf5011148] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The mechanism and kinetics of reactions between coumaric acids and a series of reactive oxygen species ((•)OX) was studied through the density functional theory (DFT). H atom abstraction from -OH and -COOH groups and addition to the nonaromatic double bond were the most representative reaction pathways chosen for which free energy barriers and rate constants were calculated within the transition state theory (TST) framework. From these calculations, it was estimated that (•)OH > (•)OCH3 > (•)OOH > (•)OOCH3 is the order of reactivity of (•)OX with any coumaric acid. The highest rate constant was estimated for p-coumaric acid + (•)OH reaction, whereas the rest of the (•)OX species are more reactive with o-coumaric acid. On the basis of the calculated rate constants, H abstraction from a -OH group should be the main mechanism for the reactions involving (•)OCH3, (•)OOH, and (•)OOCH3 radicals. Nevertheless, the addition mechanism, which sometimes is not considered in theoretical studies on reactions of phenolic compounds with electrophilic species, could play a relevant role in the global mechanism of coumaric acid + (•)OH reactions.
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Affiliation(s)
- Andrés Garzón
- Departamento de Quı́mica Física and ‡Departamento de Fı́sica Aplicada, Facultad de Farmacia, Universidad de Castilla-La Mancha , Paseo de los estudiantes s/n, 02071 Albacete, Spain
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18
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Troise AD, Ferracane R, Palermo M, Fogliano V. Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The “FancyTiles” approach. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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Reboredo-Rodríguez P, Rey-Salgueiro L, Regueiro J, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Ultrasound-assisted emulsification–microextraction for the determination of phenolic compounds in olive oils. Food Chem 2014; 150:128-36. [DOI: 10.1016/j.foodchem.2013.10.157] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 09/29/2013] [Accepted: 10/26/2013] [Indexed: 10/26/2022]
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Abdolmohammad-Zadeh H, Mahmoudi-kordi F, Rahmati M. Utilizing a nano-sorbent for the selective solid-phase extraction of vanillic acid prior to its determination by photoluminescence spectroscopy. LUMINESCENCE 2014; 29:1162-8. [DOI: 10.1002/bio.2677] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2013] [Revised: 03/01/2014] [Accepted: 03/20/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Hossein Abdolmohammad-Zadeh
- Department of Chemistry and Phytochemistry, Faculty of Sciences; Azarbaijan Shahid Madani University; Tabriz Iran
| | - Fatemeh Mahmoudi-kordi
- Department of Biology, Faculty of Sciences; Azarbaijan Shahid Madani University; Tabriz Iran
| | - Manoochehr Rahmati
- Department of Chemistry and Phytochemistry, Faculty of Sciences; Azarbaijan Shahid Madani University; Tabriz Iran
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21
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Ballus CA, Meinhart AD, de Souza Campos FA, Bruns RE, Godoy HT. Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis. Food Chem 2014; 146:558-68. [DOI: 10.1016/j.foodchem.2013.09.102] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2012] [Revised: 09/15/2013] [Accepted: 09/17/2013] [Indexed: 10/26/2022]
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22
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Honegr J, Pospíšilová M. Determination of phenolic acids in plant extracts using CZE with on-line transient isotachophoretic preconcentration. J Sep Sci 2013; 36:729-35. [PMID: 23401390 DOI: 10.1002/jssc.201200806] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 10/04/2012] [Accepted: 11/02/2012] [Indexed: 11/07/2022]
Abstract
A novel transient ITP-CZE for preconcentration and determination of seven phenolic acids (caffeic acid, cinnamic acid, p-coumaric acid, ferulic acid, protocatechuic acid, syringic acid, and vanilic acid) was developed and validated. Effects of several factors such as control of EOF, pH and buffer concentration, addition of organic solvents and CDs, and conditions for sample injection were investigated. Sample self-stacking was applied by means of induction of transient ITP, which was realized by adding sodium chloride into the sample. The CZE was realized in 200 mM borate buffer ((w)(s)pH 9.2) containing 37.5% methanol, 0.001% hexadimethrine bromide, and 15 mM 2-hydroxypropyl-β-CD. Under the optimal conditions for analysis, analytes were separated within 20 min. Linearity was tested for each compound in the concentration range of 0.1-10 μg/mL (R = 0.9906-0.9968) and the detection limits (S/N = 3) ranged from 11 ng/mL (protocatechuic acid) to 31 μg/mL (syringic acid). The validated method was applied to the ethanolic extract of Epilobium parviflorum, Onagraceae. The method of SPE was used for the precleaning of the sample.
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Affiliation(s)
- Jan Honegr
- Department of Analytical Chemistry, Charles University in Prague, Faculty of Pharmacy in Hradec Kralove, Hradec Kralove, Czech Republic.
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23
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Hurtado-Fernández E, Contreras-Gutiérrez PK, Cuadros-Rodríguez L, Carrasco-Pancorbo A, Fernández-Gutiérrez A. Merging a sensitive capillary electrophoresis-ultraviolet detection method with chemometric exploratory data analysis for the determination of phenolic acids and subsequent characterization of avocado fruit. Food Chem 2013; 141:3492-503. [PMID: 23993512 DOI: 10.1016/j.foodchem.2013.06.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2013] [Revised: 04/19/2013] [Accepted: 06/03/2013] [Indexed: 12/26/2022]
Abstract
Herein we present the development of a powerful CE-UV method able to detect and quantify an important number of phenolic acids in 13 varieties of avocado fruits at 2 ripening stages. All the variables involved in CE separation were exhaustively optimized and the best results were obtained with a capillary of 50 μm i.d. × 50 cm effective length, sodium tetraborate 40 mM at a pH of 9.4, 30 kV, 25 °C, 10s of hydrodynamic injection (0.5 psi) and UV detection at 254 nm. This optimal methodology was fully validated and then applied to different avocado samples. The number of phenolic acids determined varied from 8 to 14 compounds; in general, they were in concentrations ranging from 0.13 ppm to 3.82 ppm, except p-coumaric, benzoic and protocatechuic acids, which were found at higher concentrations. Principal component analysis (PCA) was applied to highlight the differences between varieties and ripening degrees, looking for the most influential analytes.
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Affiliation(s)
- Elena Hurtado-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain
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24
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Monasterio RP, Fernández MDLÁ, Silva MF. Olive oil by capillary electrophoresis: characterization and genuineness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4477-4496. [PMID: 23594110 DOI: 10.1021/jf400864q] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Olive oil, obtained from Olea europaea L. (Oleaceae) fruits, is an important ingredient in the Mediterranean diet. The purpose of this paper is to review and evaluate olive oil analysis using capillary electrophoresis (CE). This review covers a selection of the literature published on this topic over the past decade. The current state of the art of the topic is evaluated, with special emphasis on separation conditions, analysis purpose, and analytes investigated. CE has been used to characterize or to carry out authenticity studies. Particular attention has been focused 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. CE represents a good compromise between sample throughput, sample volume, satisfactory characterization, and sustainability for the analysis of target compounds present in olive oils.
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Affiliation(s)
- Romina P Monasterio
- Instituto de Biologı́a Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
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25
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Rivas A, Sanchez-Ortiz A, Jimenez B, García-Moyano J, Lorenzo ML. Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200371] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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26
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Turkia H, Sirén H, Penttilä M, Pitkänen JP. Capillary electrophoresis for the monitoring of phenolic compounds in bioprocesses. J Chromatogr A 2013; 1278:175-80. [DOI: 10.1016/j.chroma.2013.01.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2012] [Revised: 12/19/2012] [Accepted: 01/03/2013] [Indexed: 11/15/2022]
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27
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Bakar NBA, Makahleh A, Saad B. In-vial liquid–liquid microextraction-capillary electrophoresis method for the determination of phenolic acids in vegetable oils. Anal Chim Acta 2012; 742:59-66. [DOI: 10.1016/j.aca.2012.02.045] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Revised: 02/03/2012] [Accepted: 02/27/2012] [Indexed: 10/28/2022]
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28
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Monitoring the enrichment of virgin olive oil with natural antioxidants by using a new capillary electrophoresis method. Food Chem 2012; 133:497-504. [DOI: 10.1016/j.foodchem.2012.01.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2011] [Revised: 09/02/2011] [Accepted: 01/10/2012] [Indexed: 11/22/2022]
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29
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Alarcón Flores MI, Romero-González R, Garrido Frenich A, Martínez Vidal JL. Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography-tandem mass spectrometry. Food Chem 2012; 134:2465-72. [PMID: 23442712 DOI: 10.1016/j.foodchem.2012.04.058] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2011] [Revised: 10/11/2011] [Accepted: 04/10/2012] [Indexed: 01/01/2023]
Abstract
In this study a simultaneous determination of several classes of polyphenolic compounds (benzoic acid derivates, cinnamic acid derivates, phenyl ethyl alcohols, flavones and other phenolic acids) in feed oils has been carried out by ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). Solid-phase extraction (SPE) with Diol and C(18) cartridges were compared in terms of recovery and number of extracted compounds, obtaining better results when Diol cartridges were used. The analytical procedure was validated, obtaining recoveries ranging from 70% (vanillic acid) to 111% (gallic acid) with repeatability values (expressed as relative standard deviations, RSDs) lower than 20% at two concentration levels (500 and 1000 μg/kg). Limits of quantification (LOQs) were always equal or lower than 50 μg/kg except for gentisic acid (100 μg/kg). Finally the method was applied to different types of feed oils, and it can be observed that higher concentrations of polyphenols were found in olive oil, whereas pomace olive oil and sunflower oil had the lowest level of these compounds.
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Affiliation(s)
- María Isabel Alarcón Flores
- Group Analytical Chemistry of Contaminants, Department of Analytical Chemistry, Almeria University, E-04071 Almeria, Spain
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30
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Analytical applications of the electrochemiluminescence of tris(2,2′-bipyridyl)ruthenium(II) coupled to capillary/microchip electrophoresis: A review. Anal Chim Acta 2011; 704:16-32. [DOI: 10.1016/j.aca.2011.07.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2011] [Revised: 07/09/2011] [Accepted: 07/11/2011] [Indexed: 11/24/2022]
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31
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Lee IS, Boyce MC, Breadmore MC. A rapid quantitative determination of phenolic acids in Brassica oleracea by capillary zone electrophoresis. Food Chem 2011; 127:797-801. [DOI: 10.1016/j.foodchem.2011.01.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2010] [Revised: 12/07/2010] [Accepted: 01/01/2011] [Indexed: 10/18/2022]
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32
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Ballus CA, Meinhart AD, Bruns RE, Godoy HT. Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis. Talanta 2011; 83:1181-7. [DOI: 10.1016/j.talanta.2010.07.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2010] [Revised: 07/01/2010] [Accepted: 07/05/2010] [Indexed: 01/13/2023]
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33
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Valli E, Bendini A, Cerretani L, Fu S, Segura-Carretero A, Cremonini MA. Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8158-8166. [PMID: 20568773 DOI: 10.1021/jf1009582] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The phenolic profiles of two different virgin olive oils and their admixtures in different percentages have been analyzed after heating treatments by microwave or conventional oven. Changes in the phenolic profile upon heating were evaluated by chromatographic and spectroscopic methods, also monitoring the antioxidant activity by ABTS(*+) test. 3,4-DHPEA-EA, p-HPEA-EA, and EA showed the highest decreases after thermal treatments. The only compounds that showed a clear increase with heating, in particular by conventional oven, were the dialdehydic form of elenolic acid (EDA) and p-hydroxyphenylethanol linked to the dialdehydic form of elenolic acid (p-HPEA-EDA). A comparison between the variations after heating of the sum of monoaldehydic and dialdehydic forms of phenolic compounds obtained by using different analytical approaches (HPLC-DAD/MSD and 1D and 2D NMR spectroscopy) was made. The results showed a good agreement of these two high-resolution techniques.
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Affiliation(s)
- Enrico Valli
- Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, Universita di Bologna, piazza Goidanich 60, Cesena, Italy
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34
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Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. J Pharm Biomed Anal 2010; 53:1130-60. [PMID: 20719447 DOI: 10.1016/j.jpba.2010.07.028] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2010] [Revised: 07/09/2010] [Accepted: 07/18/2010] [Indexed: 12/17/2022]
Abstract
Antioxidants are one of the most common active ingredients of nutritionally functional foods which can play an important role in the prevention of oxidation and cellular damage inhibiting or delaying the oxidative processes. In recent years there has been an increased interest in the application of antioxidants to medical treatment as information is constantly gathered linking the development of human diseases to oxidative stress. Within antioxidants, phenolic molecules are an important category of compounds, commonly present in a wide variety of plant food materials. Their correct determination is pivotal nowadays and involves their extraction from the sample, analytical separation, identification, quantification and interpretation of the data. The aim of this review is to provide an overview about all the necessary steps of any analytical procedure to achieve the determination of phenolic compounds from plant matrices, paying particular attention to the application and potential of capillary electroseparation methods. Since it is quite complicated to establish a classification of plant food material, and to structure the current review, we will group the different matrices as follows: fruits, vegetables, herbs, spices and medicinal plants, beverages, vegetable oils, cereals, legumes and nuts and other matrices (including cocoa beans and bee products). At the end of the overview, we include two sections to explain the usefulness of the data about phenols provided by capillary electrophoresis and the newest trends.
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35
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Law WS, Chen HW, Balabin R, Berchtold C, Meier L, Zenobi R. Rapid fingerprinting and classification of extra virgin olive oil by microjet sampling and extractive electrospray ionization mass spectrometry. Analyst 2010; 135:773-8. [PMID: 20309449 DOI: 10.1039/b924156f] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Microjet sampling in combination with extractive electrospray ionization (EESI) mass spectrometry (MS) was applied to the rapid characterization and classification of extra virgin olive oil (EVOO) without any sample pretreatment. When modifying the composition of the primary ESI spray solvent, mass spectra of an identical EVOO sample showed differences. This demonstrates the capability of this technique to extract molecules with varying polarities, hence generating rich molecular information of the EVOO. Moreover, with the aid of microjet sampling, compounds of different volatilities (e.g.E-2-hexenal, trans-trans-2,4-heptadienal, tyrosol and caffeic acid) could be sampled simultaneously. EVOO data was also compared with that of other edible oils. Principal Component Analysis (PCA) was performed to discriminate EVOO and EVOO adulterated with edible oils. Microjet sampling EESI-MS was found to be a simple, rapid (less than 2 min analysis time per sample) and powerful method to obtain MS fingerprints of EVOO without requiring any complicated sample pretreatment steps.
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Affiliation(s)
- Wai Siang Law
- Department of Chemistry and Applied Biosciences, ETH Zurich, CH-8093 Zurich, Switzerland
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36
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Biological activities of phenolic compounds present in virgin olive oil. Int J Mol Sci 2010; 11:458-79. [PMID: 20386648 PMCID: PMC2852848 DOI: 10.3390/ijms11020458] [Citation(s) in RCA: 267] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2009] [Revised: 01/19/2010] [Accepted: 01/22/2010] [Indexed: 12/22/2022] Open
Abstract
The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil by Mediterranean populations. Much research has focused on the biologically active phenolic compounds naturally present in virgin olive oils to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet. Studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolic compounds have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, antimicrobial activity and bone health. This paper summarizes current knowledge on the bioavailability and biological activities of olive oil phenolic compounds.
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37
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Optimization of a method for determination of phenolic acids in exotic fruits by capillary electrophoresis. J Pharm Biomed Anal 2010; 51:430-8. [DOI: 10.1016/j.jpba.2009.05.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Revised: 05/12/2009] [Accepted: 05/18/2009] [Indexed: 11/21/2022]
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38
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Lerma-García M, Lantano C, Chiavaro E, Cerretani L, Herrero-Martínez J, Simó-Alfonso E. Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.07.027] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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García-Villalba R, Carrasco-Pancorbo A, Vázquez-Martín A, Oliveras-Ferraros C, Menéndez JA, Segura-Carretero A, Fernández-Gutiérrez A. A 2-D-HPLC-CE platform coupled to ESI-TOF-MS to characterize the phenolic fraction in olive oil. Electrophoresis 2009; 30:2688-701. [PMID: 19650044 DOI: 10.1002/elps.200800807] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
A 2-D-HPLC/CE method was developed to separate and characterize more in depth the phenolic fraction of olive oil samples. The method involves the use of semi-preparative HPLC (C18 column 250x10 mm, 5 microm) as a first dimension of separation to isolate phenolic fractions from commercial extra-virgin olive oils and CE coupled to TOF-MS (CE-TOF-MS) as a second dimension, to analyze the composition of the isolated fractions. Using this method, a large number of compounds were tentatively identified, some of them by first time, based on the information concerning high mass accuracy and the isotopic pattern provided by TOF-MS analyzer together with the chemical knowledge and the behavior of the compounds in HPLC and CE. From these results it can be concluded that 2-D-HPLC-CE-MS provides enough resolving power to separate hundreds of compounds from highly complex samples, such as olive oil. Furthermore, in this paper, the isolated phenolic fractions have been used for two specific applications: quantification of some components of extra-virgin olive oil samples in terms of pure fractions, and in vitro studies of its anti-carcinogenic capacity.
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Affiliation(s)
- Rocío García-Villalba
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain
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40
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Cicerale S, Conlan XA, Sinclair AJ, Keast RSJ. Chemistry and health of olive oil phenolics. Crit Rev Food Sci Nutr 2009; 49:218-36. [PMID: 19093267 DOI: 10.1080/10408390701856223] [Citation(s) in RCA: 203] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.
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Affiliation(s)
- Sara Cicerale
- School of Exercise and Nutrition Sciences, Deakin University, Victoria, Australia
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41
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Menendez JA, Vazquez-Martin A, Garcia-Villalba R, Carrasco-Pancorbo A, Oliveras-Ferraros C, Fernandez-Gutierrez A, Segura-Carretero A. tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO). BMC Cancer 2008; 8:377. [PMID: 19094209 PMCID: PMC2626601 DOI: 10.1186/1471-2407-8-377] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2008] [Accepted: 12/18/2008] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The effects of the olive oil-rich Mediterranean diet on breast cancer risk might be underestimated when HER2 (ERBB2) oncogene-positive and HER2-negative breast carcinomas are considered together. We here investigated the anti-HER2 effects of phenolic fractions directly extracted from Extra Virgin Olive Oil (EVOO) in cultured human breast cancer cell lines. METHODS Solid phase extraction followed by semi-preparative high-performance liquid chromatography (HPLC) was used to isolate phenolic fractions from commercial EVOO. Analytical capillary electrophoresis coupled to mass spectrometry was performed to check for the composition and to confirm the identity of the isolated fractions. EVOO polyphenolic fractions were tested on their tumoricidal ability against HER2-negative and HER2-positive breast cancer in vitro models using MTT, crystal violet staining, and Cell Death ELISA assays. The effects of EVOO polyphenolic fractions on the expression and activation status of HER2 oncoprotein were evaluated using HER2-specific ELISAs and immunoblotting procedures, respectively. RESULTS Among the fractions mainly containing the single phenols hydroxytyrosol and tyrosol, the polyphenol acid elenolic acid, the lignans (+)-pinoresinol and 1-(+)-acetoxypinoresinol, and the secoiridoids deacetoxy oleuropein aglycone, ligstroside aglycone, and oleuropein aglycone, all the major EVOO polyphenols (i.e. secoiridoids and lignans) were found to induce strong tumoricidal effects within a micromolar range by selectively triggering high levels of apoptotic cell death in HER2-overexpressors. Small interfering RNA-induced depletion of HER2 protein and lapatinib-induced blockade of HER2 tyrosine kinase activity both significantly prevented EVOO polyphenols-induced cytotoxicity. EVOO polyphenols drastically depleted HER2 protein and reduced HER2 tyrosine autophosphorylation in a dose- and time-dependent manner. EVOO polyphenols-induced HER2 downregulation occurred regardless the molecular mechanism contributing to HER2 overexpression (i.e. naturally by gene amplification and ectopically driven by a viral promoter). Pre-treatment with the proteasome inhibitor MG132 prevented EVOO polyphenols-induced HER2 depletion. CONCLUSION The ability of EVOO-derived polyphenols to inhibit HER2 activity by promoting the proteasomal degradation of the HER2 protein itself, together with the fact that humans have safely been ingesting secoiridoids and lignans as long as they have been consuming olives and OO, support the notion that the stereochemistry of these phytochemicals might provide an excellent and safe platform for the design of new HER2-targeting agents.
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Affiliation(s)
- Javier A Menendez
- Catalan Institute of Oncology (ICO)-Health Services Division of Catalonia, Catalonia, Spain.
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42
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Aturki Z, Fanali S, D'Orazio G, Rocco A, Rosati C. Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography. Electrophoresis 2008; 29:1643-50. [PMID: 18383030 DOI: 10.1002/elps.200700547] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In this work, the simultaneous separation of ten phenolic compounds (protocatechuic, p-coumaric, o-coumaric, vanillic, ferulic, caffeic, syringic acids, hydroxytyrosol, tyrosol and oleuropein) in extra virgin olive oils (EVOOs) by isocratic RP CEC is proposed. A CEC method was optimized in order to completely resolve all the analyzed compounds by studying several experimental parameters. The influence of the stationary phase type (C(18) and C(8) modified silica gel), buffer concentration and pH as well as the organic modifier content of the mobile phase on retention factors, selectivity and efficiency were evaluated in details. A capillary column packed with Cogent bidentate C(18) particles for 23 cm and a mobile phase composed by 100 mM ammonium formate buffer pH 3/H(2)O/ACN (5:65:30 v/v/v) allowed the baseline resolution of the compounds under study in less than 35 min setting the applied voltage and temperature at 22 kV and 20 degrees C, respectively. A study, evaluating the intra- and interday precision as well as LOD and LOQ and method linearity was developed in accordance with the analytical procedures for method validation. LODs were in the range of 0.015-2.5 microg/mL, while calibration curves showed a good linearity (r(2) >0.997). The CEC method was applied to the separation and determination of these compounds in EVOO samples after a suitable liquid-liquid extraction procedure. The mean recovery values of the studied compounds ranged between 87 and 99%.
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Affiliation(s)
- Zeineb Aturki
- Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche, Monterotondo Scalo, Rome, Italy.
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43
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Cheung RHF, Marriott PJ, Small DM. CE methods applied to the analysis of micronutrients in foods. Electrophoresis 2008; 28:3390-413. [PMID: 17847130 DOI: 10.1002/elps.200700100] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.
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Affiliation(s)
- Rodney Hau Fung Cheung
- Applied Chemistry, School of Applied Sciences, RMIT University, Melbourne 3001, Victoria, Australia
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Abstract
A comprehensive overview of the analysis of low-molecular-mass organic acids employing electromigration methods in the capillary format is given. This review includes papers published since 2003 and can be seen as an update of the review paper published by Galli et al. in 2003. Tables included in this review contain application papers describing the determination of organic acids from a variety of fields like the analysis of food and beverages, environmental samples, samples from clinical origin, and from natural products.
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Affiliation(s)
- Christian W Klampfl
- Institute of Analytical Chemistry, Johannes Kepler University Linz, Altenbergerstrasse 69, A-4040 Linz, Austria.
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45
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Carrasco-Pancorbo A, Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A. A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil. J Sep Sci 2007; 29:2221-33. [PMID: 17069253 DOI: 10.1002/jssc.200600132] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
We have devised a simple and rapid capillary electrophoretic method which provides the analyst with a useful tool for the characterization of the polyphenolic fraction of extra-virgin olive oil. This method that uses a capillary with 50 microm id and a total length of 47 cm (40 cm to the detector) with a detection window of 100 x 200 microm, and a buffer solution containing 45 mM of sodium tetraborate pH 9.3 offers valuable information about all the families of compounds present in the polar fraction of the olive oil. The detection was carried out by UV absorption at 200, 240, 280, and 330 nm in order to facilitate the identification of the compounds. Concretely, the method permits the identification of simple phenols, lignans, complex phenols (isomeric forms of secoiridoids), phenolic acids, and flavonoids in the SPE-Diol extracts from extra-virgin olive oil in a short time (less than 10 min) and provides a satisfactory resolution. Peak identification was done by comparing both migration time and spectral data obtained from olive oil samples and standards (commercial or isolated (by HPLC-MS) standards), with spiked methanol-water extracts of olive oil with HPLC-collected compounds and commercially available standards at several concentration levels, studying the information of the electropherograms obtained at several wavelengths and also using the information previously reported.
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46
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Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007; 12:1679-719. [PMID: 17960082 DOI: 10.3390/12081679] [Citation(s) in RCA: 488] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2007] [Revised: 08/02/2007] [Accepted: 08/02/2006] [Indexed: 01/21/2023] Open
Abstract
Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused.
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Affiliation(s)
- Alessandra Bendini
- Department of Food Science, University of Bologna. P.zza Goidanich 60, I-47023 Cesena (FC), Italy.
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Arvanitoyannis IS, Vlachos A. Implementation of Physicochemical and Sensory Analysis in Conjunction with Multivariate analysis towards Assessing Olive Oil Authentication/Adulteration. Crit Rev Food Sci Nutr 2007; 47:441-98. [PMID: 17558656 DOI: 10.1080/10408390600846325] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands for a very important issue both in terms of its health and commercial aspects. In view of the continuously increasing interest in virgin olive oil therapeutic properties, the traditional methods of characterization and physical and sensory analysis were further enriched with more advanced and sophisticated methods such as HPLC-MS, HPLC-GC/C/IRMS, RPLC-GC, DEPT, and CSIA among others. The results of both traditional and "novel" methods were treated both by means of classical multivariate analysis (cluster, principal component, correspondence, canonical, and discriminant) and artificial intelligence methods showing that nowadays the adulteration of virgin olive oil with seed oil is detectable at very low percentages, sometimes even at less than 1%. Furthermore, the detection of geographical origin of olive oil is equally feasible and much more accurate in countries like Italy and Spain where databases of physical/chemical properties exist. However, this geographical origin classification can also be accomplished in the absence of such databases provided that an adequate number of oil samples are used and the parameters studied have "discriminating power."
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Affiliation(s)
- Ioannis S Arvanitoyannis
- University of Thessaly, School of Agricultural Sciences, Department of Agriculture Animal Production and Aquatic Environment, Volos, Hellas, Greece.
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Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernández-Gutiérrez A. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:4771-80. [PMID: 17497881 DOI: 10.1021/jf070186m] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking into account phenolic compounds. The concentration of several compounds belonging to four families of phenols (simple phenols, lignans, complex phenols, and phenolic acids) was determined in the samples after the thermal treatment by all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, and oleuropein aglycon reduced their concentration with the thermal treatment more quickly than other phenolic compounds present in olive oil. HYTY-Ac and Lig Agl were demonstrated to be quite resistant to this kind of treatment, and the behavior of lignans could be outstanding, as they belong to the family most resistant to thermal treatment. Several "unknown" compounds were determined in the phenolic profiles of the oils after the thermal treatment, and their presence was confirmed in refined olive oils. The oxidative stability index (OSI time) was reduced from 25 to 5 h after 3 h of heating, whereas the peroxide value showed a minimum after 1 h of heating.
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Affiliation(s)
- Alegría Carrasco-Pancorbo
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain
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Lin YH, Yang YH, Wu SM. Experimental design and capillary electrophoresis for simultaneous analysis of arbutin, kojic acid and hydroquinone in cosmetics. J Pharm Biomed Anal 2007; 44:279-82. [PMID: 17367975 DOI: 10.1016/j.jpba.2007.02.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2006] [Revised: 02/01/2007] [Accepted: 02/05/2007] [Indexed: 10/23/2022]
Abstract
A statistical experimental design was used to optimize one micellar electrokinetic capillary electrophoresis (MEKC) for simultaneous analysis of arbutin (AR), kojic acid (KA) and hydroquinone (HQ). Untreated fused-silica capillaries were operated using a phosphate buffer (20mM, pH 6.5) under 20 kV and detection at 200 nm. Quantitative linear ranges were 20-200 microg/ml for AR, 20-100 microg/ml for KA and 8-80 microg/ml for HQ with correlation coefficients >or=0.9994. R.S.D. and R.E. were less than 3.0% for the intra-day and inter-day analysis, and all recoveries were greater than 99%. Our method was applied to assay commercial cosmetics. The results were within the labeled amount of 99.6-102.5%.
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Affiliation(s)
- Yi-Hui Lin
- Graduate Institute of Pharmaceutical Sciences, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
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