Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin

Abstract

To differentiate extra virgin olive oils (EVOO) according to the origin of purchase, such as monocultivar Italian EVOO with protected denomination of origin (PDO) and commercially-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of various lipid species by liquid chromatography/mass spectrometry (LC-ESI-MS/MS, LC-ESI-IT-MS) and proton nuclear magnetic resonance analysis ( 1 H-NMR). Many putative chemical markers were extracted as differentiators by uni-and multivariate statistical analysis. Commercially-blended EVOO contained higher concentrations of the majority of minor lipids, including free fatty acids, their alkyl (methyl and ethyl) esters, monoglycerides, and diglycerides, which may be indicative of a higher degree of triglyceride lipolysis in these than in monocultivar PDO EVOO. Triterpenoids and particular TAG species were also found in higher proportions in the samples from the commercially-blended EVOO class, suggesting a possible influence of factors such as the cultivar and geographical origin. The largest differences between the classes were determined for the concentrations of uvaol and oleanolic acid. The results of the analysis by isotopic ratio mass spectrometry (IRMS) were reasonably consistent with the information about the geographical origin declared on the labels of the investigated EVOOs, showing considerable variability, which possibly also contributed to the differences in lipid composition observed between the two investigated classes of EVOO.

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil’s Antioxidant Phytochemicals during In Vitro Gastrointestinal Digestion

“…EVOO has been widely studied because of its effects in preventing several metabolic diseases and pathologies, such as atherosclerosis, cardiovascular diseases, serum lipoprotein levels, oxidative stress, obesity, type 2 diabetes, inflammation and cancer [1][2][3][4][5]. Overall, the health-promoting effects of EVOO are mainly related to its inherent chemical composition, such as the fatty acid profile [6] rather than other "minor" components (nearly 2% of the total weight). This quantitatively lower fraction includes more than 200 chemically different compounds belonging to aliphatic alcohols, terpenoids, sterols, pigments, volatile compounds and (poly)-phenolic compounds [7,8].…”

Fatty Acid Composition of Cosmetic Argan Oil: Provenience and Authenticity Criteria

“…Although their study shows that the use of stable isotopes is an efficient tool for the verification of provenance, other analytical variables such as multi-element profiles, spectroscopic fingerprinting and chemical profiling are needed to improve classification accuracy [ 9 ]. Fatty acid profiling, when combined with various chemometric tools, has been successfully applied to discriminate the geographical origin of vegetable oils including olive oil [ 10 , 11 ], pumpkin oil [ 10 , 12 ] and Sativa oils [ 13 ].…”

Do Olive and Fish Oils of the Mediterranean Diet Have a Role in Triple Negative Breast Cancer Prevention and Therapy? An Exploration of Evidence in Cells and Animal Models

“…Oleanolic acid is a triterpenoid abundant in olive oil (26.71–50.13 μg) ( 75 ) with previous studies (>5 years prior to this review) that had demonstrated anti-proliferative capacity in both MDA-MB-231 TNBC and MCF7 luminal A BC cells with respective half maximal inhibitory concentrations (IC 50 ) of 7.0 and 7.5 μM ( 107 ). These anti-proliferative effects were attributed to induced cell cycle arrest and apoptosis in these cell lines.…”

“…Searches for fish oil returned studies that focused on the ω-3 essential fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). For olive oil, we included studies looked at several of the polyphenolic compounds that are abundant in olive oil and the 18:1 monounsaturated fatty acid oleic acid, which is the predominant free fatty acid in olive oil ( 75 ). The studies we reviewed performed cell culture experiments with TNBC cell lines and some of these ( 41 , 48 , 53 – 56 , 69 , 71 , 72 ) extended their experiments in vivo .…”

“…Oleic acid is the most abundant free fatty acid in olive oil (809.53–1045.52 μg/g) followed by palmitic acid (285.41–362.95 μg/g) ( 75 ). Previous studies had documented oleic acid may have a pro-tumorigenic effect on TNBC.…”