Comparison of triacylglycerol analysis by MALDI-TOF/MS, fatty acid analysis by GC-MS and non-selective analysis by NIRS in combination with chemometrics for determination of extra virgin olive oil geographical origin. A case study

Peršurić, Željka; Saftić, Lara; Mašek, Tomislav; Pavelić, Sandra Kraljević

doi:10.1016/j.lwt.2018.04.072

Cited by 54 publications

(28 citation statements)

References 16 publications

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“…Although triacylglycerols (TAGs) have been widely utilized as markers of varietal and geographical origin of EVOO [ 42 , 43 , 44 , 45 , 46 , 47 ], the investigation of TAG profiles in Italian MEVOO is still limited [ 6 , 21 , 48 , 49 , 50 ]. To the best of our knowledge, the present work represents the first attempt at characterization of the TAGs profile in Italian MEVOO from Carboncella, Marzio, Maurino, Piantone di Falerone and Sargano di Fermo cultivars.…”

Section: Resultsmentioning

confidence: 99%

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

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et al. 2020

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Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard, under the same conditions (fertilization, irrigation), and processed with the same technology (three-way continuous plant) were investigated. As a result, the impact of the olive cultivar on fatty acid and triacylglycerols composition, oxidative stability, polar phenolic profile and sensory properties (panel test) of the oil was assessed. Pendolino, Maurino and Marzio oils presented the highest levels (p < 0.01) of palmitic, linoleic and linolenic acids % and the lowest oleic:linoleic ratio. Within triacylglycerols, triolein (OOO) strongly varied among the oils, with Coratina and Leccino having the highest content. Frantoio showed the lowest 1-Stearoyl-2-palmitoyl-3-oleylglycerol and 1,3-Distearoyl-2-oleylglycerol amounts. Rosciola showed the highest level (p < 0.01) for two of the most abundant secoiridoid derivatives (the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol and tyrosol). A good correlation was found between total phenolic content and oxidative stability, indicating Marzio and Leccino respectively as the richest and poorest genotypes. Sensory variability among varieties was mainly linked to perceived bitterness, pungency and fruitiness, while no effects were found on secondary flavors.

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Section: Resultsmentioning

confidence: 99%

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Lecce

Piochi

Pacetti

et al. 2020

Foods

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“…Principal component analysis (PCA), Partial least square (PLS) analysis and PLS discriminant analysis (PLS-DA) was performed using UNSCRAMBLER software version 10.4 (Computer Aided Modeling (CAMO), Trondheim, Norway). Detailed procedure for statistical analysis is described in our previous research [ 43 ].…”

Section: Methodsmentioning

confidence: 99%

Assessment of the Biological Activity and Phenolic Composition of Ethanol Extracts of Pomegranate (Punica granatum L.) Peels

et al. 2020

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Pomegranate (Punica granatum L.) is a rich source of constituents with confirmed strong biological activities. However, pomegranate peel, which encompasses approximately 30–40% of its weight, is treated as a biological waste. The aim of this paper was to evaluate the potential of pomegranate peel extracts and to propose its functional properties that can be used for development of functional products. Eight ethanol extracts of pomegranate peels (PPEs) were characterized by use of direct infusion quadrupole-time of flight (Q-TOF), and afterwards tested on their antioxidant, antibacterial and antiproliferative activities. Mass spectrometry analysis revealed that the most prevalent compounds in pomegranate peels were punicalagin, granatin and their derivatives. Analysed extracts had high total phenolic contents that ranged from 5766.44 to 10599.43 mg GAE/100 g, and strong antioxidant activity (7551.31–7875.42 and 100.25–176.60 μmol TE/100 g for DPPH and FRAP assays, respectively). The results of biological activity assays showed that all PPEs possessed antibacterial activity, and that S. aureus was the most sensitive specie with minimum inhibitory concentration and minimum bactericidal concentrations ranging from 0.8 to 6.4 mg/mL. Additionally, the analysis of antiproliferative activity revealed high potency of PPEs, as the IC50 values ranged from 0.132 mg/mL to 0.396 mg/mL. Multivariate analysis pointed out the most discriminative metabolites for antioxidant or antiproliferative activity. Overall, the pomegranate peel confirmed to be a highly valuable source of bioactive compounds that could be used to improve the food functional characteristics.

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“…PDO EVOOs have an added value both in quality and market price, therefore, the analysis of olive oil components that might be exploited for the discrimination on a geographical basis could be useful in the prevention of frauds and false declarations. Some techniques have been applied to pursue this aim, such as the analysis of triglyceride profiles through matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF/MS), the analysis of fatty acids through gas chromatography coupled to mass spectrometry (GC-MS), and near-infrared spectroscopy (NIRS) in combination with chemometrics [3].…”

Section: Introductionmentioning

confidence: 99%

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

et al. 2018

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The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g−1 with recovery of 72.9–92.1% (w/w) and 79.1–102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1–0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

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Comparison of triacylglycerol analysis by MALDI-TOF/MS, fatty acid analysis by GC-MS and non-selective analysis by NIRS in combination with chemometrics for determination of extra virgin olive oil geographical origin. A case study

Cited by 54 publications

References 16 publications

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Assessment of the Biological Activity and Phenolic Composition of Ethanol Extracts of Pomegranate (Punica granatum L.) Peels

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

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