Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight

Aparicio-Ruı́z, Ramón; Riedl, Ken M.; Schwartz, Steven J.

doi:10.1021/jf201643s

Cited by 35 publications

(31 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…"n analytical procedure for the detection of the color adulteration of green table olives with the E-141ii colorant has been developed [44]. In commercial green table olives with striking bright green color, and labeled both as green olives in soda and Castelvetrano-style, great presence of metallochlorophyll complexes of Cu has been also detected private reports requested by table olive industries, 2005 2010), and amounts up to 90% of the total chlorophyll pigments have been estimated [45]. These Cu chlorophyll complexes are structurally diferent from those that make up the E-141ii colorant, and they can be generated during the industrial processing of food by adding Cu salts, such as CuCl 2 or CuSO 4 [46].…”

Section: Pigment Changes During the Processing Of Table Olivesmentioning

confidence: 99%

Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

View full text Add to dashboard Cite

This chapter provides an updated overview about the chlorophyll and carotenoid pigments present in olive fruits and their products, table olive, and olive oil. The metabolism of these pigments during growth and ripening of the olive fruit is described. General aspects related to photosynthetic tissues and non-carotenogenic fruits, varieties and the presence of exclusive pigments, the total pigment content, and their relative proportions are highlighted. Chlorophyll and carotenoid changes during the processing of green table olives according to the main styles of preparation are described. Diferent reaction mechanisms depending on the removal of the biter components by alkaline hydrolysis or by slow difusion in brine, as well as the development of the fermentation process, are discussed. The chlorophyll degradation associated with the green staining alteration is speciically mentioned. Changes in the pigment proiles and in their concentrations associated with the virgin olive oil VOO) elaboration are also described. Recent research works related to thermal degradation kinetics and prediction mathematical model for VOO storage are summarized. The role of the chlorophylls in the photo-oxidation of VOO is also pointed out. Finally, the pigment proiles as authenticity and freshness indices for VOO quality are emphasized.Keywords: chlorophylls, carotenoids, metabolism, table olive, olive oil . IntroductionThe olive fruit Olea europaea L.) is a small drupe that has a long ripening period involving important color changes. There are numerous varieties of olives, which are classiied into three categories according to their use: table olives, oil extraction, or both purposes. Olive fruit contains © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.water 60 70%), lipids 10 25%), sugars 3 6%), iber 1 4%), proteins 1 3%), and other minor compounds, such as hydrocarbons, biophenols, terpenes, sterols, alcohols, chlorophyll and carotenoid pigments, and volatile compounds, which are responsible for the unique characteristics of its products [1]. The quality of table olives and olive oil depend on the chemical composition and physical properties of the fruit, and this in turn is principally related to the olive variety, degree of fruit ripeness, environmental conditions, growing region, and processing and storage techniques. These factors inluence the color of the table olive and olive oil, which is one of the most important quality atributes for products from the olive tree. In the case of ...

show abstract

Section: Pigment Changes During the Processing Of Table Olivesmentioning

confidence: 99%

Chlorophylls and Carotenoids in Food Products from Olive Tree

Gandul‐Rojas¹,

Roca²,

Gallardo‐Guerrero³

2016

Products From Olive Tree

View full text Add to dashboard Cite

show abstract

“…Adulterated products involve replacement of high-cost ingredients with lower-grade and cheaper substitutes, causing adverse economy impact. Existing detection methodologies of olive oil adulteration involve principal component analysis (Dourtoglou et al 2003), mid-infrared spectral data (Gurdeniz & Ozen 2009) and the detection of characteristic content by high-performance liquid chromatography coupled with a photodiode array detector (HPLC-PDA) (Gandul-Rojas et al 2012), single quadrupole (Huang et al 2008) or quadrupole/time of flight mass spectrometry (Aparicio-Ruiz et al 2011). Capillary electrophoresis with a laser-induced fluorescence detector also offers good separation and detection (Giovine & Fabietti 2005).…”

Section: Please Scroll Down For Articlementioning

confidence: 99%

Identification and quantification of Cu-chlorophyll adulteration of edible oils

Fang

Tsai

et al. 2015

Food Additives & Contaminants: Part B

View full text Add to dashboard Cite

Cu-pyropheophytin a, the major Cu-pigment of Cu-chlorophyll, was determined in edible oil by high-resolution mass spectrometry with a high-performance liquid chromatography-quadrupole (HPLC-Q)-Orbitrap system and by HPLC coupled with a photodiode-array detector. Respective limit of detection and limit of quantification levels of 0.02 μg/g and 0.05 μg/g were obtained. Twenty-nine commercial oil products marked as olive oil, grapeseed oil and blended oil, all sourced directly from a food company that committed adulteration with Cu-chlorophyll, were investigated. In this company, four green dyes illegally used in oils were seized during factory investigation by the health authorities. The food additive Cu-pyropheophytin a was found in all confiscated samples in concentrations between 0.02 and 0.39 μg/g. Survey results of another 235 commercial oil samples manufactured from other companies, including olive pomace oil, extra virgin olive oil, olive oil, grapeseed oil and blended oil, indicated high positive incidences of 63%, 39%, 44%, 97% and 8%, respectively, with a concentration range between 0.02 and 0.54 μg/g. High Cu-chlorophyll concentrations are indications for fraudulent adulteration of oils.

show abstract

“…2c) could belong to the "central" and "peripheral" chelate Zn-Chla complexes, respectively. [26][27][28][29][30] For example the MS/MS spectrum of m/z 893.47 (M + ) yielded fragments at 615 and 555, among the most abundant ones (Table I). 2a and b) and m/z 931 (Fig.…”

Section: Flow Injection Esi-ms/ms Spectra Of Chl- Cu-and Zn-treated mentioning

confidence: 99%

“…29 The peaks at m/z 933.07 and 958.93 found in Zn-treated Chl-fraction were assigned as the "central" and "peripheral" Zn-Chla complexes (full-MS spectrum is given in Fig. 29 The peaks at m/z 933.07 and 958.93 found in Zn-treated Chl-fraction were assigned as the "central" and "peripheral" Zn-Chla complexes (full-MS spectrum is given in Fig.…”

Section: Flow Injection Esi-ms/ms Spectra Of Chl- Cu-and Zn-treated mentioning

confidence: 99%

Electrospray ionization mass spectrometry combined with the ultra high performance liquid chromatography in the analysis of in vitro formation of chlorophyll complexes with copper and zinc

Zvezdanovic¹,

Petrović²,

Marković³

et al. 2014

J Serb Chem Soc

View full text Add to dashboard Cite

The aim of this study was to obtain a more accurate insight into the interaction of the major photosynthesis pigment, chlorophyll (Chl), with copper(II) and zinc(II) in solution using flow injection analysis combined with electrospray ionization mass spectrometry (FIA-ESI-MS), as well as combined with ultra high performance liquid chromatography with DAD detection (UHPLC-DAD). These interactions may potentially, but not necessarily, lead to the formation of Cu-Chl and Zn-Chl complexes of two different types, which has a large number, at least, disfunctional implications in the plant world. The results based on analysis of full-scan and MS/MS spectra, with and without UHPLC chromatograms, confirmed the formation of a "central type" Cu-Chl complex and a "central type" Zn-Chl complex, as well as proved the formation of a "peripheral" Zn-Chl complex, the latter one originating from a very weak coordinative interaction at the edge of the Chl structure. The employed techniques appeared to be efficient and reliable tools for studying the formation and stability of heavy metals complexes with chlorophyll, at least in vitro, with a considerable possibility for an assessment of real bioenvironmental behavior.

show abstract

Identification and Quantification of Metallo–Chlorophyll Complexes in Bright Green Table Olives by High-Performance Liquid Chromatrography–Mass Spectrometry Quadrupole/Time-of-Flight

Cited by 35 publications

References 29 publications

Chlorophylls and Carotenoids in Food Products from Olive Tree

Chlorophylls and Carotenoids in Food Products from Olive Tree

Identification and quantification of Cu-chlorophyll adulteration of edible oils

Electrospray ionization mass spectrometry combined with the ultra high performance liquid chromatography in the analysis of in vitro formation of chlorophyll complexes with copper and zinc

Contact Info

Product

Resources

About