Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS

Kritikou, Evangelia; Kalogiouri, Natasa P.; Kostakis, Marios; Kanakis, Dimitrios-Christos; Martakos, Ioannis; Lazarou, Constantina; Pentogennis, Michalis; Thomaidis, Nikolaos S.

doi:10.3390/foods10092102

Cited by 13 publications

(12 citation statements)

References 67 publications

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“…With FIA-MRMS, statistically significant compounds and chemical classes were identified as markers of quality and authenticity and associated with specific EVOO characteristics, i.e., geographic region, cultivation practice, and manufacturing procedure. Very recently, Kritokou et al, 2021 [ 134 ], found significant differences between Greek EVOOs from five islands originating from the North Aegean Region (Chios, Fournoi, Ikaria, Lesvos, and Samos) using the UHPLC-QTOF-MS method. The biophenol contents were analysed to investigate discriminations between different regions.…”

Section: Mass Spectrometry (Ms)-based Studiesmentioning

confidence: 99%

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Calò

Girelli

Wang

et al. 2022

Foods

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Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also related to mandatory legislation and/or the obligations of true labelling in some countries. Nevertheless, official methods for such specific authentication of EVOOs are still missing. Among the analytical techniques useful for certification of geographical origin, nuclear magnetic resonance (NMR) and mass spectroscopy (MS), combined with chemometrics, have been widely used. This review considers published works describing the use of these analytical methods, supported by statistical protocols such as multivariate analysis (MVA), for EVOO origin assessment. The research has shown that some specific countries, generally corresponding to the main worldwide producers, are more interested than others in origin assessment and certification. Some specific producers such as Italian EVOO producers may have been focused on this area because of consumers’ interest and/or intrinsic economical value, as testified also by the national concern on the topic. Both NMR- and MS-based approaches represent a mature field where a general validation method for EVOOs geographic origin assessment could be established as a reference recognised procedure.

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Section: Mass Spectrometry (Ms)-based Studiesmentioning

confidence: 99%

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Calò

Girelli

Wang

et al. 2022

Foods

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“…Among edible oils, virgin olive oil (VOO) and, especially, extra-virgin olive oil (EVOO) present important and outstanding characteristics due to their differentiated sensory qualities (taste and aroma) and high nutritional value, which is associated with their high content of natural antioxidants, such as carotenoids, phytosterols, flavonoids, α-tocopherol and other phenolic compounds [ 1 , 2 ]. The consumption of VOO and EVOO shows numerous health benefits, including lowering of LDL cholesterol, as well as protection against diseases such as cancer, obesity, diabetes, kidney, neurodegenerative and cardiovascular diseases due to their antioxidant, anti-inflammatory, antiviral and antimicrobial properties [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics

Geană

Ciucure

Apetrei

et al. 2023

IJMS

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Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. This work presents a methodology for the discrimination of olive oil and extra-virgin olive oil from other vegetable oils based on targeted and untargeted high-resolution mass spectrometry (HRMS) profiling of phenolic and triterpenic compounds coupled with multivariate statistical analysis of the data. Some phenolic compounds (cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid), secoiridoids (elenolic acid, ligstroside and oleocanthal) and lignans (pinoresinol and hydroxy and acetoxy derivatives) could be olive oil biomarkers, whereby these compounds are quantified in higher amounts in EVOO compared to other vegetable oils. The principal component analysis (PCA) performed based on the targeted compounds from the oil samples confirmed that cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid could be considered as tracers for olive oils authentication. The heat map profiles based on the untargeted HRMS data indicate a clear discrimination of the olive oils from the other vegetable oils. The proposed methodology could be extended to the authentication and classification of EVOOs depending on the variety, geographical origin, or adulteration practices.

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“…Em cinco ilhas do Mar Egeu foram determinados biofenóis em azeites extra virgens gregos, através de cromatografia líquida de ultra-alto desempenho. Diferenças significativas foram encontradas entre as ilhas com base no conteúdo fenólico geral e também nos níveis de concentração de compostos individuais, comprovando novamente que a composição de biofenóis podem ser influenciadas pela origem geográfica, cultivar, bem como por parâmetros tecnológicos e agronômicos (Kritikou et al, 2021).…”

Section: Journal Of Theunclassified

Compostos bioativos presentes no azeite de oliva e seus subprodutos: revisão bibliográfica

Basso

Uliana

Richards

2022

RSD

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O objetivo do estudo foi investigar acerca do que está sendo questionado por renomados pesquisadores em todas as partes do mundo, ou seja, especular em relação aos países que mais publicam quando o assunto se refere a azeite e seus subprodutos, quais são os maiores produtores, qual a qualidade desses produtos oferecidos ao mercado, quais as melhores técnicas para preservar os compostos benéficos à saúde, além de lacunas que possam instigar a mais pesquisas elucidativas. Ocorreu através de revisão da literatura, utilizando os descritores ¨Azeite de Oliva¨ e ¨Bioativos¨. A pesquisa foi refinada almejando como forma de documento somente artigos, estes com publicação nos anos de 2021 e 2022. Posteriormente os artigos selecionados foram direcionados para análise bibliométrica. Em posse dos 109 artigos pré-selecionados, fez-se um novo refinamento, analisando-se então 78 artigos, os quais foram categorizados em cinco tópicos de maior importância: Resíduos da produção do azeite de oliva, processo tecnológico para análise do azeite, parâmetros químicos de diferentes cultivares, compostos bioativos, processo para determinação dos compostos bioativos. Após análise minuciosa de todos os artigos selecionados, referente inicialmente a compostos bioativos e azeite de oliva, e no decorrer adicionado subprodutos da produção do azeite, pode-se comprovar acerca dos benefícios dos compostos bioativos, formas de melhor preservá-los, além de algumas tendências em relação a sustentabilidade e preservação do meio ambiente, e por fim, identificação de métodos que podem se tornar promissores: bioinformática a fim de predizer propriedades medicinais e análise sensorial corroborando com técnicas analíticas e químicas.

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Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS

Cited by 13 publications

References 67 publications

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics

Compostos bioativos presentes no azeite de oliva e seus subprodutos: revisão bibliográfica

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