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Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04094-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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2
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Antoniadi L, Angelis A, Stathopoulos P, Bata EM, Papoutsaki Z, Halabalaki M, Skaltsounis LA. Oxidized Forms of Olive Oil Secoiridoids: Semisynthesis, Identification and Correlation with Quality Parameters. PLANTA MEDICA 2022; 88:805-813. [PMID: 35322394 PMCID: PMC9343936 DOI: 10.1055/a-1806-7815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 02/01/2022] [Indexed: 06/14/2023]
Abstract
Secoiridoids is the prominent chemical class of olive oil polar constituents and are characterized by significant biological properties. They are abundant in different chemical forms and relatively high concentrations compared to other components, while prone to oxidation due to their chemical motif. In recent years, oxidized derivatives of secoiridoids have been reported, either as natural constituents of olive oil or as components which are gradually formed in all stages of its production and storage. The mono-oxidized forms of oleocanthal and oleacein named as the respective acids have been recently isolated from olive oil and unambiguously structurally characterized. Other oxidized forms of elenolic acid or more complex secoiridoids, such as those of oleuropein and ligstroside aglycones are also sporadically mentioned in the literature. No further information is provided since they have not been isolated in pure form in order to be accurately identified. Most of the time, they are generally referred as oxidized forms of the parent compounds and commonly identified based on mass spectrometric data. In the current study, the semi-synthesis of the main oxidized olive oil secoiridoids, i.e., oleocanthalic acid, oleaceinic acid, EDA acid, carboxylic form of elenolic acid, carboxylic form of ligstroside aglycon, and carboxylic form of oleuropein aglycon is described starting from the corresponding aldehydic derivatives, using SeO2/H2O2 as oxidative agents. Furthermore, their presence in a number of Greek olive oils was investigated as well, as possible correlation thereof with quality parameters.
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Affiliation(s)
- Lemonia Antoniadi
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Apostolis Angelis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | | | - Zoe Papoutsaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Maria Halabalaki
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
| | - Leandros A. Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, Athens,
Greece
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3
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Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04078-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractDuring storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of applying modified atmospheres and low temperatures (refrigeration and freezing) on the quality of 4 PEVOO for 24 months. Also, the effect of two freezing methods was studied (in the freezer at − 20 °C and in a bath of liquid nitrogen), along with the impact of freezing on the quality of the oils after thawing and storing at room temperature. Official quality parameters, organoleptic assessment, phenolic compounds, volatile compounds and oxidative stability index were measured periodically. While no significant effect of headspace composition was found, the oils stored at − 20 °C maintained their initial quality better than the oils stored at room temperature. Physicochemical quality parameters remained unchanged throughout the 24 months at − 20 °C. Polar phenolic and volatile compounds associated with green and fruity aromas were better preserved at − 20 °C, which translated into a minimum change in the sensory profile of the oils. While no significant difference was observed regarding oxidative parameters, freezing at − 20 °C maintained the initial volatile and sensory profile of the oils better than freezing with liquid nitrogen. Lastly, quality of thawed oils showed no significant differences compared to control oils during storage at room temperature. In conclusion, storage at − 20 °C maintains the quality of PEVOO, especially their sensory profile, and does not compromise their quality after thawing.
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Ianni F, Volpi C, Moretti S, Blasi F, Mondanelli G, Varfaj I, Galarini R, Sardella R, Di Renzo GC, Cossignani L. In-depth characterization of phenolic profiling of Moraiolo extra-virgin olive oil extract and initial investigation of the inhibitory effect on Indoleamine-2,3-Dioxygenase (IDO1) enzyme. J Pharm Biomed Anal 2022; 213:114688. [DOI: 10.1016/j.jpba.2022.114688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 12/23/2022]
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Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques. Foods 2021; 10:foods10061236. [PMID: 34072297 PMCID: PMC8227576 DOI: 10.3390/foods10061236] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 12/23/2022] Open
Abstract
In recent years, a remarkable increase in olive oil consumption has occurred worldwide, favoured by its organoleptic properties and the growing awareness of its health benefits. Currently, olive oil production represents an important economic income for Mediterranean countries, where roughly 98% of the world production is located. Both the cultivation of olive trees and the production of industrial and table olive oil generate huge amounts of solid wastes and dark liquid effluents, including olive leaves and pomace and olive oil mill wastewaters. Besides representing an economic problem for producers, these by-products also pose serious environmental concerns, thus their partial reuse, like that of all agronomical production residues, represents a goal to pursue. This aspect is particularly important since the cited by-products are rich in bioactive compounds, which, once extracted, may represent ingredients with remarkable added value for food, cosmetic and nutraceutical industries. Indeed, they contain considerable amounts of valuable organic acids, carbohydrates, proteins, fibers, and above all, phenolic compounds, that are variably distributed among the different wastes, depending on the employed production process of olive oils and table olives and agronomical practices. Yet, extraction and recovery of bioactive components from selected by-products constitute a critical issue for their rational valorization and detailed identification and quantification are mandatory. The most used analytical methods adopted to identify and quantify bioactive compounds in olive oil by-products are based on the coupling between gas- (GC) or liquid chromatography (LC) and mass spectrometry (MS), with MS being the most useful and successful detection tool for providing structural information. Without derivatization, LC-MS with electrospray (ESI) or atmospheric pressure chemical (APCI) ionization sources has become one of the most relevant and versatile instrumental platforms for identifying phenolic bioactive compounds. In this review, the major LC-MS accomplishments reported in the literature over the last two decades to investigate olive oil processing by-products, specifically olive leaves and pomace and olive oil mill wastewaters, are described, focusing on phenolics and related compounds.
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6
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Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing. Molecules 2021; 26:molecules26030743. [PMID: 33572633 PMCID: PMC7867028 DOI: 10.3390/molecules26030743] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 01/27/2021] [Accepted: 01/28/2021] [Indexed: 01/31/2023] Open
Abstract
In the last two decades, phenolic compounds occurring in olive oils known as secoiridoids have attracted a great interest for their bioactivity. Four major olive oil secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin and oleocanthal, were previously characterized in our laboratory using reversed-phase liquid chromatography with electrospray ionization-Fourier transform-mass spectrometry (RPLC-ESI-FTMS). The same analytical approach, followed by multivariate statistical analysis (i.e., Principal Component Analysis), was applied here to a set of 60 Italian extra-virgin olive oils (EVOO). The aim was to assess the secoiridoid contents as a function of olive cultivars, place of cultivation (i.e., different Italian regions) and olive oil processing, in particular two- vs. three-phase horizontal centrifugation. As expected, higher secoiridoid contents were generally found in olive oils produced by two-phase horizontal centrifugation. Moreover, some region/cultivar-related trends were evidenced, as oleuropein and ligstroside aglycones prevailed in olive oils produced in Apulia (Southern Italy), whereas the contents of oleacin and oleocanthal were relatively higher in EVOO produced in Central Italy (Tuscany, Lazio and Umbria). A lower content of all the four secoiridoids was generally found in EVOO produced in Sicily (Southern Italy) due to the intrinsic low abundance of these bioactive compounds in cultivars typical of that region.
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Abbattista R, Losito I, Castellaneta A, De Ceglie C, Calvano CD, Cataldi TRI. Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12310-12325. [PMID: 33103891 DOI: 10.1021/acs.jafc.0c04925] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The study of negative effects potentially exerted by the exposure to oxygen and/or light and, thus, also by the type of container on the quality of extra virgin olive oil (EVOO) during its prolonged storage requires an appropriate choice of analytical methods and components to be monitored. Here, reverse-phase liquid chromatography coupled to high-resolution/accuracy Fourier transform mass spectrometry with electrospray ionization was exploited to study oxidative/hydrolytic degradation processes occurring on the important bioactive components of EVOO known as secoiridoids, i.e., oleuropein and ligstroside aglycones, oleacin, and oleocanthal, during storage up to 6 months under controlled conditions. Specifically, isomeric oxidative byproducts resulting from the transformation of a carbonylic group of the original secoiridoids into a carboxylic group and compounds resulting from hydrolysis of the ester linkage of secoiridoids, i.e., elenolic and decarboxymethyl elenolic acids and tyrosol and 3-hydroxytyrosol, were monitored, along with their precursors. Data obtained from EVOO storage at room temperature in glass bottles with/without exposure to light and/or oxygen indicated that, although it was more relevant if a periodical exposure to oxygen was performed, a non-negligible oxidative degradation occurred on secoiridoids also when nitrogen was used to saturate the container headspace. In a parallel experiment, the effects of storage of the same EVOO (250 mL) for up to 6 months in containers manufactured with different materials/shapes were considered. In particular, a square dark glass bottle, a stainless-steel can, and a ceramic jar, typically used for EVOO commercialization, and a clear polyethylene terephthalate bottle, purposely chosen to prompt secoiridoid degradation through exposure to light and oxygen, were compared. Dark glass was found to provide the best combined protection of major secoiridoids from oxidative and hydrolytic degradation, yet the lowest levels of oxidized byproducts were observed when the stainless-steel can was used.
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Affiliation(s)
- R Abbattista
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - I Losito
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - A Castellaneta
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - C De Ceglie
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - C D Calvano
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
- Dipartimento di Farmacia e Scienze del Farmaco, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
| | - T R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via Orabona 4, 70126 Bari, Italy
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8
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López-Huertas E, Lozano-Sánchez J, Segura-Carretero A. Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim. Food Chem 2020; 342:128291. [PMID: 33060000 DOI: 10.1016/j.foodchem.2020.128291] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/24/2020] [Accepted: 09/30/2020] [Indexed: 01/18/2023]
Abstract
Virgin olive oils (VOO) and extra virgin olive oils (EVOO) contain a specific fraction of polyphenols (hydroxytyrosol and its derivatives) that produce beneficial physiological effects. The European Food Safety Authority (EFSA) authorised a health claim for olive oil (OO) containing at least 250 mg/Kg of those polyphenols. The specific polyphenol content of twelve varieties of EVOO extracted at three different maturation stages was investigated. The total concentration of specific polyphenols changed depending on the olive oil variety. The varieties showing the highest specific polyphenol content (all above 250 mg/Kg) were Lechín Sevilla (429.5 ± 5), Manzanilla Sevilla (407.6 ± 6) and Cornezuelo (394.0 ± 6) in the green phase; Cornicabra (362.0 ± 8), Nevadillo Negro (326.5 ± 4) and Picual 296.0 ± 6) in the turning phase; and Lechin Granada (382.8 ± 4), Picual (317.7 ± 3), Lechin Sevilla (294.4 ± 5) and Manzanilla Sevilla (278.0 ± 2) in the mature phase. These results could have potential application for the industrial production of a category of healthy antioxidant OO.
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Affiliation(s)
- Eduardo López-Huertas
- Group of Antioxidants and Free Radicals in Biotechnology, Food and Agriculture, Estación Experimental Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), 1, Profesor Albareda, Granada 18008, Spain.
| | - Jesús Lozano-Sánchez
- Centro Tecnológico de Investigación y Desarrollo del Alimento Funcional (CIDAF), Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, E-18100 Granada, Spain
| | - Antonio Segura-Carretero
- Centro Tecnológico de Investigación y Desarrollo del Alimento Funcional (CIDAF), Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, E-18100 Granada, Spain
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9
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Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review. Anal Chim Acta 2020; 1134:150-173. [PMID: 33059861 DOI: 10.1016/j.aca.2020.07.029] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/21/2022]
Abstract
Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is recognized for its nutritional value and beneficial health effects. The main authenticity issues associated with EVOO's quality involve the organoleptic properties (EVOO or defective), mislabeling of production type (organic or conventional), variety and geographical origin, and adulteration. Currently, there is an emerging need to characterize EVOOs and evaluate their genuineness. This can be achieved through the development of analytical methodologies applying advanced "omics" technologies and the investigation of EVOOs chemical fingerprints. The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities. HRMS-based workflows used for the investigation of critical olive oil authenticity issues are presented and discussed, combined with advanced data processing, comprehensive data mining and chemometric tools. The use of unsupervised classification tools, such as Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), as well as supervised classification techniques, including Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Orthogonal Projection to Latent Structure-Discriminant Analysis (OPLS-DA), Counter Propagation Artificial Neural Networks (CP-ANNs), Self-Organizing Maps (SOMs) and Random Forest (RF) is summarized. The combination of HRMS methodologies with chemometrics improves the quality and reliability of the conclusions from experimental data (profile or fingerprints), provides valuable information suggesting potential authenticity markers and is widely applied in food authenticity studies.
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10
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De Ceglie C, Abbattista R, Losito I, Castellaneta A, Calvano CD, Bianco G, Palmisano F, Cataldi TRI. Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3171-3183. [PMID: 32052628 DOI: 10.1021/acs.jafc.0c00455] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Reversed-phase liquid chromatography with electrospray ionization-high-resolution/accuracy Fourier transform mass spectrometry (RPC-ESI-FTMS) and chemometrics were exploited to evaluate the influence of horizontal centrifugation by two- or three-phase decanters on the content of major phenolic secoiridoids in extravirgin olive oils (EVOOs). Despite the occurrence of other potential sources of variability typical of commercial olive oils, horizontal centrifugation was found to play a primary role, with a general increase of secoiridoid content occurring when two-phase decanters were used. As emphasized by principal component analysis (PCA), the increase involved preferentially oleacin and oleocanthal, when oxidative deterioration was purposely minimized during and/or after production, and oleuropein and ligstroside aglycones, when no vertical centrifugation was performed at the end of the productive cycle. The influence of the type of horizontal centrifugation was also emphasized by the elaboration of RPC-ESI-FTMS data based on hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA).
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Affiliation(s)
| | | | | | | | | | - Giuliana Bianco
- Dipartimento di Scienze, Università degli Studi della Basilicata, via dell'Ateneo Lucano, 10, 85100 Potenza, Italy
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Ventura G, Calvano CD, Abbattista R, Bianco M, De Ceglie C, Losito I, Palmisano F, Cataldi TRI. Characterization of bioactive and nutraceutical compounds occurring in olive oil processing wastes. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2019; 33:1670-1681. [PMID: 31268208 DOI: 10.1002/rcm.8514] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 06/09/2023]
Abstract
RATIONALE Several bioactive compounds, including phenolic acids and secoiridoids, are transferred from olive drupes to olive oil during the first stage of production. Here, the characterization of these low molecular weight (LMW) compounds in olive oil and in closely related processing materials, like olive leaves (OL) and olive mill wastewaters (OMW), was faced up, for the first time, by matrix-assisted laser desorption/ionization (MALDI) time-of-flight mass spectrometry (TOF MS). METHODS A novel binary matrix composed of 1,8-bis(tetramethylguanidino)naphthalene (TMGN) and 9-aminoacridine (9AA) (1:1 molar ratio), displaying excellent ionization properties at low levels of laser energy, was employed in reflectron negative ion mode by a MALDI TOF/TOF system equipped with a neodymium-doped yttrium lithium fluoride (Nd:YLF) laser (345 nm). MS/MS experiments were performed by using ambient air as the collision gas. RESULTS Four major secoiridoids typically present in olive oil, i.e., the aglycones of oleuropein and ligstroside, and oleacein and olecanthal at m/z 377.1, 361.1, 319.1 and 303.1, respectively, were detected in virgin olive oil (VOO) extracts, along with some of their chemical/enzymatic hydrolysis by-products, such as elenolic (m/z 241.1), decarboxymethyl-elenolic acids (m/z 183.1) and hydroxytyrosol (m/z 153.1). Besides oleuropein aglycone and oleacein, hydroxylated derivatives of decarboxymethyl-elenolic acid and hydroxytyrosol were evidenced in OMW. CONCLUSIONS While oleuropein was confirmed in OL extracts, several interesting phenolic compounds, including hydroxytyrosol, were recognized in OMW. The proposed approach based on the use of a novel binary matrix for MALDI MS/MS analyses of LMW bioactive compounds can be considered a promising analytical tool for a rapid screening of the phenolic fraction in olive oils and related processing wastes.
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Affiliation(s)
- Giovanni Ventura
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Cosima D Calvano
- Centro di Ricerca Interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
- Dipartimento di Farmacia-Scienze del Farmaco, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Ramona Abbattista
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Mariachiara Bianco
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Cristina De Ceglie
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Ilario Losito
- Centro di Ricerca Interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Francesco Palmisano
- Centro di Ricerca Interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
| | - Tommaso R I Cataldi
- Centro di Ricerca Interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Campus Universitario, Via E. Orabona, 4, 70126, Bari, Italy
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12
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Luque-Muñoz A, Tapia R, Haidour A, Justicia J, Cuerva JM. Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis. Sci Rep 2019; 9:15545. [PMID: 31664134 PMCID: PMC6821043 DOI: 10.1038/s41598-019-52060-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Accepted: 10/10/2019] [Indexed: 12/24/2022] Open
Abstract
In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great interest for the olive oil sector. Currently, there is no consensus in which analytical method must be use to accurately determine these compounds in olive oil, mainly owing to the lack of reference standards for calibration. In this work, analytical standards of phenolic secoiridoids have been used to develop a quantitative and rapid analytical method by UHPLC-MS/MS, in which sample extraction is not carried out. Simple dilutions of the sample with dry tetrahydrofuran and dry acetonitrile were performed before analysing them. It is worth noting that under these conditions the generation of artefacts such as acetals and hemiacetals of the aldehydic forms is highly reduced. The detection and quantification was performed with a Xevo TQS tandem quadrupole mass spectrometer. The method was validated at four concentration levels and finally applied to six samples of extra virgin olive oil.
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Affiliation(s)
- Antonio Luque-Muñoz
- Nuclear Magnetic Resonance Unit, Scientific Instrumentation Center, University of Granada, E-18071, Granada, Spain
| | - Ruben Tapia
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva s/n, E-18071, Granada, Spain
| | - Ali Haidour
- Nuclear Magnetic Resonance Unit, Scientific Instrumentation Center, University of Granada, E-18071, Granada, Spain.
| | - Jose Justicia
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva s/n, E-18071, Granada, Spain
| | - Juan M Cuerva
- Department of Organic Chemistry, University of Granada, Campus Fuentenueva s/n, E-18071, Granada, Spain.
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13
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Abbattista R, Losito I, De Ceglie C, Basile G, Calvano CD, Palmisano F, Cataldi TRI. Structural characterization of the ligstroside aglycone isoforms in virgin olive oils by liquid chromatography-high-resolution Fourier-transform mass spectrometry and H/Dexchange. JOURNAL OF MASS SPECTROMETRY : JMS 2019; 54:843-855. [PMID: 31509317 DOI: 10.1002/jms.4438] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/15/2019] [Accepted: 08/23/2019] [Indexed: 06/10/2023]
Abstract
A systematic structural characterization of the isomeric forms related to ligstroside aglycone (LA), one of the most relevant secoiridoids contained in virgin olive oils, was performed using reverse phase liquid chromatography with electrospray ionization Fourier-transform single and tandem mass spectrometry, operated in negative ion mode (RPLC-ESI(-)-FTMS and FTMS/MS). The high mass resolution and accuracy provided by the adopted orbital trap mass analyzer enabled the recognition of more than 10 different isomeric forms of LA in virgin olive oil extracts. They were related to four different types of molecular structure, two of which including a dihydropyranic ring bearing one or two aldehydic groups, whereas the others corresponded to dialdehydic open-structure forms, differing just for the position of a C═C bond. The contemporary presence of enolic or dienolic tautomers associated to most of these compounds, stable at room temperature (23°C), was also assessed through RPLC-ESI-FTMS analyses operated under H/D exchange conditions, ie, by using D2 O instead of H2 O as co-solvent of acetonitrile in the RPLC mobile phase. As discussed in the paper, the results obtained for LA indicated a remarkable structural similarity with oleuropein aglycone (OA), the most abundant secoiridoid of olive oil, whose isoforms had been previously characterized using the same analytical approach.
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Affiliation(s)
- Ramona Abbattista
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Ilario Losito
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Cristina De Ceglie
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Graziana Basile
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Cosima D Calvano
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Dipartimento di Farmacia e Scienze del Farmaco, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Francesco Palmisano
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Tommaso R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
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14
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Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system. Int J Food Sci Nutr 2019; 71:397-409. [PMID: 31530051 DOI: 10.1080/09637486.2019.1666806] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha-1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.
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Affiliation(s)
- Filipa Grilo
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Maria Eugenia Novara
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Maria Cristina D'Oca
- Department of Physics and Chemistry (DiFC), University of Palermo, Palermo, Italy
| | - Simona Rubino
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Riccardo Lo Bianco
- Department of Agricultural, Food, and Forest Sciences, University of Palermo, Palermo, Italy
| | - Vita Di Stefano
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
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15
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Tsimidou MZ, Nenadis N, Mastralexi A, Servili M, Butinar B, Vichi S, Winkelmann O, García-González DL, Toschi TG. Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure. Molecules 2019; 24:molecules24132429. [PMID: 31269664 PMCID: PMC6651398 DOI: 10.3390/molecules24132429] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/24/2019] [Accepted: 06/28/2019] [Indexed: 11/30/2022] Open
Abstract
Τoward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid chromatography (UHPLC) protocol are discussed comparatively with those of other procedures that determine directly or indirectly the compounds hosted under the health claim on “olive oil polyphenols” (EC regulation 432/2012). Authentic VOOs were analyzed with five different liquid chromatographic separation protocols and 1H-NMR one in five different laboratories with expertise in VOO phenol analysis within three months. Data comparison indicated differences in absolute values. Method comparison using appropriate tools (Passing-Bablok regression and Bland Altman analyses) for all protocols vs. the UHPLC one indicated slight or statistically significant differences. The results were also discussed in terms of cost effectiveness, detection means, standard requirements and ways to calculate the total hydroxytyrosol and tyrosol content. Findings point out that the in-house validated fit for the purpose UHPLC protocol presents certain pros that should be exploited by the interested parties. These are the simplicity of sample preparation, fast elution time that increase the number of samples analyzed per day and integration of well-resolved peaks with the aid of only two commercially available external standards. Importance of correction factors in the calculations is stressed.
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Affiliation(s)
- Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 541 24 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 541 24 Thessaloniki, Greece
| | - Aspasia Mastralexi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 541 24 Thessaloniki, Greece
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, (UNIPG), Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Bojan Butinar
- Laboratory of the Institute for Oliveculture, Science and Research Centre Koper (ZRS), Zelena ulica 8k, SI-6310 Izola, Slovenia
| | - Stefania Vichi
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, XaRTA, INSA-UB, Campus De l'Alimentació Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba, 171, 08028 Santa Coloma de Gramenet, Spain
| | - Ole Winkelmann
- Eurofins Analytik GmbH, Neuländer Kamp 1, 21079 Hamburg, Germany
| | - Diego Luis García-González
- Instituto de la Grasa (CSIC), Ctra. De Utrera, km. 1, Campus Universitario Pablo de Olavide-Building 46, 41013 Seville, Spain
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna (UNIBO), Piazza Goidanich, 60, I-47521 Cesena (FC), Bologna, Italy
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16
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A comprehensive study of oleuropein aglycone isomers in olive oil by enzymatic/chemical processes and liquid chromatography-Fourier transform mass spectrometry integrated by H/D exchange. Talanta 2019; 205:120107. [PMID: 31450415 DOI: 10.1016/j.talanta.2019.07.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 06/29/2019] [Accepted: 07/01/2019] [Indexed: 11/21/2022]
Abstract
A comprehensive structural characterization of the complex family of isomeric forms related to Oleuropein aglycone (OA) detected in virgin olive oil (VOO) was performed by reverse phase liquid chromatography with electrospray ionization and Fourier-transform mass spectrometry (RPLC-ESI-FTMS), integrated by enzymatic/chemical reactions performed on Oleuropein, the natural precursor of OA. First, some of the OA-related isomers typically observed in VOO extracts were generated upon enzymatic hydrolysis of the glycosidic linkage of Oleuropein. This step mimicked the process occurring during olive drupes crushing in the first stage of oil production. The incubation of the enzymatic reaction mixture at a more acidic pH was subsequently performed, to simulate the conditions of olive paste malaxation during oil production. As a result, further isomeric forms were generated and the complex chromatographic profile typically observed for OA in olive oil extracts, including at least 13 different peaks/bands/groups of peaks, was carefully reproduced. Each of those chromatographic features could be subsequently assigned to specific types of OA-related isomers, belonging to one of four structurally different classes. Specifically, diastereoisomers/geometrical isomers corresponding to two different types of open-structure forms and to as many types of closed-structure, di-hydropyranic forms of OA, characterized by the presence of one or two carbonyl groups, according to the case, were evidenced. In addition, the presence of stable enolic/dienolic tautomers, providing an indirect structural confirmation for some OA isomers, was ascertained through RPLC-ESI-FTMS analyses performed under H/D exchange conditions, i.e. in the presence of deuterated water as one of the mobile phase solvents.
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17
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Celano R, Piccinelli AL, Pugliese A, Carabetta S, di Sanzo R, Rastrelli L, Russo M. Insights into the Analysis of Phenolic Secoiridoids in Extra Virgin Olive Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6053-6063. [PMID: 29800514 DOI: 10.1021/acs.jafc.8b01751] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Extra virgin olive oils (EVOOs) containing more than 5 mg/20 g tyrosol, hydroxytyrosol, and their secoiridoids can be recognized by health claims related to the protection of blood lipids from oxidative stress. Therefore, a reliable, accurate, and standardized analytical procedure is needed to determine these markers of EVOO quality. In order to overcome the limitations of current methods, a detailed investigation of sample preparation and chromatographic conditions was performed by UHPLC-UV-HRMS. The use of a C18 fused-core column and nonacidified gradient elution provided single, sharp peaks for oleocanthal and oleacein, allowing their reliable quantitation in UV profiles. Positive- and negative-UHPLC-HRMS/MS characterization of methanolic extracts revealed the presence of dimethyl acetal, methyl hemiacetal, and monohydrate derivatives of all secoiridoids. These artifacts were formed in aqueous methanol, which is usually employed to extract and analyze EVOO phenols, making the HPLC profiles more complex and the measurements less accurate and reproducible. Acetonitrile proved to be a suitable solvent to avoid the formation of secoiridoid dimethyl acetals and methyl hemiacetals and to efficiently extract EVOO bioactive phenols. Finally, the phenolic contents of Italian EVOO samples were determined by UHPLC-UV analysis of acetonitrile extracts before (direct method) and after acid hydrolysis (indirect method). The results indicated that the use of tyrosol and hydroxytyrosol as reference standards allowed more accurate quantitative data to be obtained. Direct and indirect methods provided comparable levels of EVOO phenols, highlighting the usefulness of acid hydrolysis in routine analyses. The improved procedure defines the most reliable conditions to provide an analytical method with suitable accuracy and repeatability in the analysis of healthy and functional EVOO phenols.
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Affiliation(s)
- Rita Celano
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Alessandro Pugliese
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Sonia Carabetta
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Rosa di Sanzo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
| | - Luca Rastrelli
- Department of Pharmacy , University of Salerno , Via Giovanni Paolo II 132 , 84084 Fisciano , SA , Italy
| | - Mariateresa Russo
- Department of Agriculture Science, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab) , University of Reggio Calabria , Via Salita Melissari , 89124 Reggio Calabria , Italy
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18
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Silva S, Garcia-Aloy M, Figueira ME, Combet E, Mullen W, Bronze MR. High Resolution Mass Spectrometric Analysis of Secoiridoids and Metabolites as Biomarkers of Acute Olive Oil Intake-An Approach to Study Interindividual Variability in Humans. Mol Nutr Food Res 2017; 62. [DOI: 10.1002/mnfr.201700065] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 09/09/2017] [Indexed: 12/17/2022]
Affiliation(s)
- Sandra Silva
- iBET; Instituto de Biologia Experimental e Tecnológica; Oeiras Portugal
- Research Institute for Medicines (iMed.ULisboa); Faculty of Pharmacy; Universidade de Lisboa; Lisboa Portugal
| | - Mar Garcia-Aloy
- Biomarkers & Nutrimetabolomic Laboratory; Department of Nutrition; Food Sciences and Gastronomy; Food Technology Reference Net (XaRTA); Nutrition and Food Safety Research Institute (INSA); Faculty of Pharmacy and Food Sciences; University of Barcelona; Barcelona Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES); Instituto de Salud Carlos III; Barcelona Spain
| | - Maria Eduardo Figueira
- Research Institute for Medicines (iMed.ULisboa); Faculty of Pharmacy; Universidade de Lisboa; Lisboa Portugal
| | - Emilie Combet
- Human Nutrition; School of Medicine; Dentistry and Nursing; College of Medical; Veterinary and Life Sciences; University of Glasgow; Glasgow UK
| | - William Mullen
- Institute of Cardiovascular and Medical Sciences; University of Glasgow; Glasgow UK
| | - Maria Rosário Bronze
- iBET; Instituto de Biologia Experimental e Tecnológica; Oeiras Portugal
- Research Institute for Medicines (iMed.ULisboa); Faculty of Pharmacy; Universidade de Lisboa; Lisboa Portugal
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19
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Olive oil authenticity studies by target and nontarget LC-QTOF-MS combined with advanced chemometric techniques. Anal Bioanal Chem 2016; 408:7955-7970. [PMID: 27585916 DOI: 10.1007/s00216-016-9891-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 08/11/2016] [Accepted: 08/17/2016] [Indexed: 12/23/2022]
Abstract
Food analysis is continuously requiring the development of more robust, efficient, and cost-effective food authentication analytical methods to guarantee the safety, quality, and traceability of food commodities with respect to legislation and consumer demands. Hence, a novel reversed-phase ultra high performance liquid chromatography-electrospray ionization quadrupole time of flight tandem mass spectrometry analytical method was developed that uses target, suspect, and nontarget screening strategies coupled with advanced chemometric tools for the investigation of the authenticity of extra virgin olive oil. The proposed method was successfully applied in real olive oil samples for the identification of markers responsible for the sensory profile. The proposed target analytical method includes the determination of 14 phenolic compounds and demonstrated low limits of detection ranging from 0.015 μg mL-1 (apigenin) to 0.039 μg mL-1 (vanillin) and adequate recoveries (96-107 %). A suspect list of 60 relevant compounds was compiled, and suspect screening was then applied to all the samples. Semiquantitation of the suspect compounds was performed with the calibration curves of target compounds having similar structures. Then, a nontarget screening workflow was applied with the aim to identify additional compounds so as to differentiate extra virgin olive oils from defective olive oils. Robust classification-based models were built with the use of supervised discrimination techniques, partial least squares-discriminant analysis and counterpropagation artificial neural networks, for the classification of olive oils into extra virgin olive oils or defective olive oils. Variable importance in projection scores were calculated to select the most significant features that affect the discrimination. Overall, 51 compounds were identified and suggested as markers, among which 14, 26, and 11 compounds were identified by target, suspect, and nontarget screening respectively. Retrospective analysis was also performed and identified 19 free fatty acids. Graphical Abstract Development of a novel RP-LC-ESI-QTOFMS analytical method employing target, suspect and non-target screening strategies coupled to advanced chemometric tools for the investigation of markers responsible for the sensory profile of extra virgin olive oil and guarantee authenticity.
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20
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Bertolini T, Vicentini L, Boschetti S, Andreatta P, Gatti R. A novel liquid chromatography method using diode-array detector for the determination of oleuropein in dietary supplements. J Pharm Biomed Anal 2016; 129:198-202. [DOI: 10.1016/j.jpba.2016.07.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 06/30/2016] [Accepted: 07/01/2016] [Indexed: 11/30/2022]
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21
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Hachicha Hbaieb R, Kotti F, Cortes-Francisco N, Caixach J, Gargouri M, Vichi S. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry. Food Chem 2016; 210:631-9. [PMID: 27211691 DOI: 10.1016/j.foodchem.2016.05.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 05/03/2016] [Accepted: 05/05/2016] [Indexed: 11/26/2022]
Abstract
Several factors affect virgin olive oil (VOO) phenolic profile. The aim of this study was to monitor olive hydrolytic (β-glucosidase) and oxidative (peroxydase, POX, and polyphenoloxydase, PPO) enzymes during olive ripening and storage and to determine their capacity to shape VOO phenolic profile. To this end, olives from the cultivars Chétoui and Arbequina were stored at 4°C or 25°C for 4weeks and their enzymatic activities and oil phenolic profiles were compared to those of ripening olives. We observed different trends in enzymes activities according to cultivar and storage temperature. Secoiridoid compounds, determined by high resolution mass spectrometry (HRMS), and their deacetoxylated, oxygenated, and deacetoxy-oxygenated derivatives were identified and their contents differed between the cultivars according to olive ripening degree and storage conditions. These differences could be due to β-glucosidase, POX and PPO activities changes during olive ripening and storage. Results also show that oxidised phenolic compounds could be a marker of VOO ''freshness".
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Affiliation(s)
- Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Nuria Cortes-Francisco
- Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Josep Caixach
- Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, Jordi Girona, 18-26, 08034 Barcelona, Spain
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage University, National Institute of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia.
| | - Stefania Vichi
- Food Science and Nutrition Department, INSA, XaRTA (Catalonian Reference Network on FoodTechnology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
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22
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Senyuva HZ, Gökmen V, Sarikaya EA. Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1568-606. [DOI: 10.1080/19440049.2015.1057240] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Sugimura N, Furuya A, Yatsu T, Shibue T. Prediction of adducts on positive mode electrospray ionization mass spectrometry: proton/sodium selectivity in methanol solutions. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2015; 21:725-731. [PMID: 26579928 DOI: 10.1255/ejms.1389] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We used positive mode electrospray ionization (ESI) mass spectrometry to examine 540 in-house high-resolution mass spectrometry (HRMS) samples that formed an adducted positive ion. Of the 540 samples, the sodium adduct ([M+Na]⁺) was detected in 480 samples, and the protonated molecule ([M+H]⁺) was detected in 92 samples; both [M+Na]⁺ and [M+H]⁺ were detected in 32 samples. No other adduct ions were predominant. The selectivities of these adducts were evaluated by a two-dimensional plot using topological polar surface area (tPSA) and molecular weight. Two predominant trends were observed: [M+H]⁺ converged around tPSA (Ų) = 20 and molecular weight = 250, and the selectivity for [M+Na]⁺ correlated with the tPSA value. These observations were found to be related to the elemental composition of the sample compounds. From the results obtained by positive mode ESI mass spectroscopy under our experimental conditions, predominant trends were observed with respect to adduct selectivity: compounds containing oxygen atom(s) form [M+Na]⁺, and compounds containing nitrogen but not oxygen atom(s) form [M+H]². Based on these trends, we developed the "Nitrogen-Oxygen rule" (NO rule) to predict the adduct formed by a given compound on positive mode ESI. This NO rule provides a guideline to estimate elemental composition using ESI-HRMS with methanol as mobile phase.
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Affiliation(s)
- Natsuhiko Sugimura
- Materials Characterization Central Laboratory, Waseda University, 3-4-1 Ohkubo, Shinjyuku, Tokyo 169-8555, Japan.
| | - Asami Furuya
- Materials Characterization Central Laboratory, Waseda University, 3-4-1 Ohkubo, Shinjyuku, Tokyo 169-8555, Japan.
| | - Takahiro Yatsu
- Materials Characterization Central Laboratory, Waseda University, 3-4-1 Ohkubo, Shinjyuku, Tokyo 169-8555, Japan.
| | - Toshimichi Shibue
- Materials Characterization Central Laboratory, Waseda University, 3-4-1 Ohkubo, Shinjyuku, Tokyo 169-8555, Japan.
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24
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Troise AD, Ferracane R, Palermo M, Fogliano V. Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The “FancyTiles” approach. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Adhami HR, Zehl M, Dangl C, Dorfmeister D, Stadler M, Urban E, Hewitson P, Ignatova S, Krenn L. Preparative isolation of oleocanthal, tyrosol, and hydroxytyrosol from olive oil by HPCCC. Food Chem 2014; 170:154-9. [PMID: 25306330 DOI: 10.1016/j.foodchem.2014.08.079] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 08/11/2014] [Accepted: 08/15/2014] [Indexed: 11/28/2022]
Abstract
For the provision of oleocanthal (OLC), a phenolic compound with very promising pharmacological properties, isolation from olive oil is a very important option. Due to the compound's sensitivity to decomposition upon exposure to oxygen and light, a very gentle isolation method has been developed under use of high performance countercurrent chromatography (HPCCC). By partition of olive oil between hexane and methanol, an extract enriched in phenolics was prepared and subjected to a two-step HPCCC separation under use of heptane-EtOAc-MeOH-H2O mixtures in normal-phase and reverse phase mode, respectively. With this method, the isolation of tyrosol, hydroxytyrosol, and the mixture of (3S,4E)- and (3S,4Z)-OLC was achieved in approx. 70 min for each step. By one- and two-dimensional NMR-experiments and LC-MS, the equilibrium of (3S,4E)- and (3S,4Z)-OLC in such olive oil extracts has unambiguously been proven for the first time.
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Affiliation(s)
| | - Martin Zehl
- Department of Pharmacognosy, University of Vienna, Vienna, Austria
| | - Christina Dangl
- Department of Pharmacognosy, University of Vienna, Vienna, Austria
| | | | - Marco Stadler
- Department of Pharmacognosy, University of Vienna, Vienna, Austria
| | - Ernst Urban
- Department of Medicinal Chemistry, University of Vienna, Vienna, Austria
| | - Peter Hewitson
- Brunel Institute for Bioengineering, Brunel University, Uxbridge, UK
| | - Svetlana Ignatova
- Brunel Institute for Bioengineering, Brunel University, Uxbridge, UK
| | - Liselotte Krenn
- Department of Pharmacognosy, University of Vienna, Vienna, Austria
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