Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI‐MS/MS)

Russo, A.; Migliorini, Marzia; Cecchi, Lorenzo; Cherubini, Chiara; Giusti, Matteo; Zanoni, Bruno; Perri, Enzo; Nardi, Mónica; Sindona, Giovanni

doi:10.1002/jms.3091

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…Sugars were resolved isocratically over a 15 cm × 2.1 mm, 5 μm Chromegabond carbohydrate column (ES industries, West Berlin, NJ, USA) with 8/2 acetonitrile/54 μM Cs in water as mobile phase. Sugars were detected by ESI‐MS–MS using the [M+ Cs] + M + Cs + transition at an ion spray voltage of 5500 V; source temperature of 100 °C, curtain gas pressure of 10 psi, collision energy of 25 V, declustering potential of 100 V, and entering potential of 10 V. Retention times and concentrations were determined against standard solutions and dilutions of fructose (0.552 mg/g), glucose (0.274 mg/g), galactose (0.176 mg/g), mannitol (0.128 mg/g), and sucrose (0.194 mg/g) 24 . Three biological replicates were analyzed.…”

Section: Methodsmentioning

confidence: 99%

Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils

et al. 2022

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BACKGROUND There is increasing consumer demand for olive oil to be traceable. However, genotype, environmental factors, and stage of maturity, all affect the flavor and composition of both the olives and olive oil. Few studies have included all three variables. Key metabolites include lipids, phenolics, and a wide range of volatile organic compounds (VOCs), which provide the olives and oil with their characteristic flavor. Here we aim to identify markers that are able to discriminate between cultivars, that can identify growth location, and can discriminate stages of fruit maturity. ‘Nocellara messinese’ and ‘Carolea’ olive fruits were grown at three locations differing in altitude in Calabria, Italy, and harvested at three stages of maturity. Oil was analyzed from the two most mature stages. RESULTS Nine and 20 characters discriminated all fruit and oil samples respectively, and relative abundance of two fatty acids distinguished all oils. Whole VOC profiles discriminated among the least mature olives, and oil VOC profiles discriminated location and cultivar at both stages. Three VOCs putatively identified as hexanal, methyl acetate, and 3‐hexen‐1‐ol differentiated all samples of oils from the most mature fruit stage. CONCLUSION The results confirm that interactions of location, cultivar and fruit maturity stage are critical for the overall pattern of aroma compounds, and identify potential markers of commercial relevance. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Methodsmentioning

confidence: 99%

Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils

et al. 2022

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Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino

Bencresciuto¹,

Mandalà²,

Migliori³

et al. 2023

Fermentation

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Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (Wickerhamomyces anomalus and Saccharomyces cerevisiae) and Lactobacillus plantarum strains were tested for olive (cv. Leccino) fermentation to compare different starter combinations and strategies; the aim was to assess their potential in avoiding pretreatments and the use of excessive salt in the brines and preservatives. Lactobacilli, yeasts, molds, Enterobacteriaceae and total aerobic bacteria were detected, as well as pH, soluble sugars, alcohols, organic acids, phenolic compounds, and rheological properties of olives. Sugars were rapidly consumed in the brines and olives; the pH dropped quickly, then rose until neutrality after six months. The oleuropein final levels in olives were unaffected by the treatments. The use of starters did not improve the LABs’ growth nor prevent the growth of Enterobacteriaceae and molds. The growth of undesirable microorganisms could have been induced by the availability of selective carbon source such as mannitol, whose concentration in olive trees rise under drought stress. The possible role of climate change on the quality and safety of fermented foods should be furtherly investigated. The improvement of olives’ nutraceutical value can be induced by yeasts and LABs starters due to the higher production of hydroxytyrosol.

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Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI‐MS/MS)

Cited by 2 publications

References 29 publications

Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils

Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils

Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino

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