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Drakopoulou SK, Kritikou AS, Baessmann C, Thomaidis NS. Untargeted 4D-metabolomics using Trapped Ion Mobility combined with LC-HRMS in extra virgin olive oil adulteration study with lower-quality olive oils. Food Chem 2024; 434:137410. [PMID: 37708573 DOI: 10.1016/j.foodchem.2023.137410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/16/2023]
Abstract
Metabolomics is widely established in the field of food authenticity to address demanding issues, such as adulteration cases. Trapped ion mobility spectrometry (TIMS) coupled to liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) provides an additional analytical dimension, introducing mobility-enhanced metabolomics in four dimensions (4D). In the present work, the potential of LC-TIMS-HRMS as a reliable analytical platform for authenticity studies is being explored, applied in extra virgin olive oil (EVOO) adulteration study. An integrated untargeted 4D-metabolomics approach is being implemented to investigate adulteration, with refined olive oils (ROOs) and olive pomace oils (OPOs) set as adulterants. Robust prediction models are built, successfully discriminating authentic EVOOs from adulterated ones and highlighting markers in each group. Noteworthy outcomes are retrieved regarding TIMS added value in LC-HRMS workflows, resulting in a significant increase of metabolic coverage, while, thanks to platform's enhanced sensitivity, detection of adulteration is being achieved down to 1%.
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Affiliation(s)
- Sofia K Drakopoulou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Anastasia S Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | | | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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Criado-Navarro I, Mena-Bravo A, Calderón-Santiago M, Priego-Capote F. Determination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categories. Food Chem 2019; 299:125136. [PMID: 31302429 DOI: 10.1016/j.foodchem.2019.125136] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 11/24/2022]
Abstract
Glycerophospholipids (GPLs) constitute a chemical family within the saponifiable fraction of vegetable oils. GPLs have been scarcely studied in edible oils owing to the lack of sensitive and selective analytical methods. We have developed a method for identification, confirmation and relative quantitation of GPLs in vegetable oils. The method is based on solid-phase extraction (SPE) for isolation of GPLs and determination by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS). As proof of concept, the approach has been applied to characterize GPLs in different olive oil categories, thus revealing compositional changes, which could be explained by factors such as the quality of fruits and the extraction process. Families such as glycerophosphatidic acids and phosphatidylglycerides are remarkable because of their capability to discriminate virgin olive oils from the rest of categories. These results open a door to additional studies targeted at the identification of olive oil quality by monitoring these lipids.
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Affiliation(s)
- I Criado-Navarro
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
| | - A Mena-Bravo
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
| | - M Calderón-Santiago
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain
| | - F Priego-Capote
- Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, University of Córdoba, Córdoba, Spain; Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, ceiA3, Córdoba, Spain.
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Kehili M, Choura S, Zammel A, Allouche N, Sayadi S. Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage. Food Chem 2017; 246:295-304. [PMID: 29291852 DOI: 10.1016/j.foodchem.2017.11.034] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 10/12/2017] [Accepted: 11/09/2017] [Indexed: 01/18/2023]
Abstract
Tomato peels by-product from a Tunisian industry was used for the extraction of lycopene-rich oleoresin using hexane solvent maceration. Tomato peels oleoresin, TPO, exhibited competitive free radicals scavenging activity with synthetic antioxidants. The efficacy of TPO in stabilizing refined olive (ROO) and sunflower (RSO) oils was investigated for five months, under accelerated shelf-life, compared to the synthetic antioxidant, butylated hydroxytoluene (BHT). TPO was added to ROO and RSO at four different concentrations, namely 250, 500, 1000 and 2000 µg/g and BHT standard at 200 µg/g. Lipid oxidation was tracked by measuring the peroxide value, acidity, conjugated dienes and trienes. Results suggested the highest efficiency of 250 µg/g and 2000 µg/g of TPO, referring to 5 µg/g and 40 µg/g of lycopene, for the oxidative stabilization of ROO and RSO, respectively. The protective effect of TPO against the primary oxidation of these refined oils was significantly correlated to their lycopene contents.
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Affiliation(s)
- Mouna Kehili
- Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax, University of Sfax, PO Box 1177, 3018 Sfax, Tunisia; Ayachi Group Industry, El Mansoura, 6131 Siliana, Tunisia.
| | - Sirine Choura
- Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax, University of Sfax, PO Box 1177, 3018 Sfax, Tunisia.
| | - Ayachi Zammel
- Ayachi Group Industry, El Mansoura, 6131 Siliana, Tunisia.
| | - Noureddine Allouche
- Laboratory of Organic Chemistry, LR17ES08 (Natural Substances Team), Faculty of Sciences of Sfax, University of Sfax, PO Box 1171, 3000 Sfax, Tunisia.
| | - Sami Sayadi
- Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax, University of Sfax, PO Box 1177, 3018 Sfax, Tunisia.
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Mabood F, Boqué R, Folcarelli R, Busto O, Jabeen F, Al-Harrasi A, Hussain J. The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis. Spectrochim Acta A Mol Biomol Spectrosc 2016; 161:83-87. [PMID: 26963728 DOI: 10.1016/j.saa.2016.02.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 01/25/2016] [Accepted: 02/28/2016] [Indexed: 06/05/2023]
Abstract
In this study the effect of thermal treatment on the enhancement of synchronous fluorescence spectroscopic method for discrimination and quantification of pure extra virgin olive oil (EVOO) samples from EVOO samples adulterated with refined oil was investigated. Two groups of samples were used. One group was analyzed at room temperature (25 °C) and the other group was thermally treated in a thermostatic water bath at 75 °C for 8h, in contact with air and with light exposure, to favor oxidation. All the samples were then measured with synchronous fluorescence spectroscopy. Synchronous fluorescence spectra were acquired by varying the wavelength in the region from 250 to 720 nm at 20 nm wavelength differential interval of excitation and emission. Pure and adulterated olive oils were discriminated by using partial least-squares discriminant analysis (PLS-DA). It was found that the best PLS-DA models were those built with the difference spectra (75 °C-25 °C), which were able to discriminate pure from adulterated oils at a 2% level of adulteration of refined olive oils. Furthermore, PLS regression models were also built to quantify the level of adulteration. Again, the best model was the one built with the difference spectra, with a prediction error of 3.18% of adulteration.
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Affiliation(s)
- F Mabood
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman.
| | - R Boqué
- Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Spain
| | - R Folcarelli
- Department of Chemistry, University of Rome "Sapienza", P.e Aldo Moro 5, I-00185 Rome, Italy
| | - O Busto
- Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Spain
| | - F Jabeen
- Department of Chemistry, University of Malakand, KPK, Pakistan
| | - Ahmed Al-Harrasi
- UoN Chair of Oman Medicinal Plants and Marine Products, University of Nizwa, Sultanate of Oman
| | - J Hussain
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman
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