scholarly journals Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 540
Author(s):  
Julián Lozano-Castellón ◽  
Anallely López-Yerena ◽  
Alexandra Olmo-Cunillera ◽  
Olga Jáuregui ◽  
Maria Pérez ◽  
...  
Keyword(s):  
Olive Oil ◽  
Analytical Procedure ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Antioxidant Compounds ◽  
Polar Solvents ◽  
Esi Ms ◽  
The Matrix ◽  
Total Analysis ◽  
Closed Structure

Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. During EVOO production, the major secoiridoids of EVOO, oleacein, oleocanthal, ligstroside, and oleuropein aglycones, undergo a series of transformations to open- and closed-structure forms. The resulting mixture of compounds can become more complex during the analytical procedure, due to the keto-enol tautomerism of the open forms and their interaction with polar solvents, and therefore more challenging to analyze. Employing the same extraction method used to analyze the other EVOO phenolic compounds, we report here a simple UHPLC-ESI-MS/MS procedure for the quantification of those secoiridoids that is able to co-elute the different isomers of each compound. The method was validated following AOAC guidelines, and the matrix effect and recoveries were within satisfactory limits.

High-Throughput Assay of Oleopentanedialdheydes in Extra Virgin Olive Oil by the UHPLC−ESI-MS/MS and Isotope Dilution Methods

2011 ◽  
Vol 83 (6) ◽  
pp. 1990-1995 ◽  
Author(s):  
Leonardo Di Donna ◽  
Hicham Benabdelkamel ◽  
Fabio Mazzotti ◽  
Anna Napoli ◽  
Monica Nardi ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Throughput ◽  
Isotope Dilution ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Esi Ms ◽  
High Throughput Assay

scholarly journals Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay

2018 ◽  
Vol 7 (6) ◽  
pp. 79 ◽  
Author(s):  
Ana Claudia Ellis ◽  
Adriana Gambaro
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Antioxidant Compounds ◽  
Free Acidity ◽  
Ripening Index ◽  
Harvest Year ◽  
Sensory Profiles ◽  
Time Of Harvest

Since the year 2002, the Uruguayan oil-producing sector has been growing at a steady peace, utilizing over 10,000 seeded hectares across the country. The aim of this study was to characterise both the chemical and sensory properties of the extra virgin olive oil variety known as Arbequina through two consecutive harvests. The work was carried out using olives with three different ripening indices; the oil was extracted using an Abencor system. The moisture of the olive, yield extraction, and yield on both a dry and wet basis were determined. The obtained oils were characterized by determining the free acidity, main antioxidant compounds (polyphenols and tocopherols), composition of fatty acids, and sensory profiles. Olive moisture was over 57%, which led to production of pomaces characterized as “difficult pastes”, explaining the low yield obtained. The harvest year and ripening index affected different parameters such as Abencor yield and, on a dry basis, the free acidity, polyphenolic content, oleic acid, and linoleic acid contents and fruity, bitter, and pungent intensities. To determine the best time of harvest, it is important to consider the balance between yield (which is significantly greater in olives with a ripening index above 3) and oil quality, as a higher ripening index decreases positive sensory attributes such as pungency and bitterness intensities.

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties

2012 ◽  
Vol 60 (14) ◽  
pp. 3754-3762 ◽  
Author(s):  
Jesús Lozano-Sánchez ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Tullia Gallina-Toschi ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Sensory Properties ◽  
Antioxidant Compounds

scholarly journals Partition of Lipid Classes in Extra Virgin Olive Oil via Classic Liquid Chromatography and Subsequent Characterization Employing GC-FID and ESI-MS

2021 ◽  
Author(s):  
Patrícia M. Souza ◽  
Patrícia D. S. Silva ◽  
Geovane A. R. Silva ◽  
Victor H. M. Cruz ◽  
Eloize S. Alves ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Lipid Classes ◽  
Esi Ms

Multivariate calibration applied to ESI mass spectrometry data: a tool to quantify adulteration in extra virgin olive oil with inexpensive edible oils

2014 ◽  
Vol 6 (18) ◽  
pp. 7502-7509 ◽  
Author(s):  
J. O. Alves ◽  
M. M. Sena ◽  
R. Augusti
Keyword(s):  
Mass Spectrometry ◽  
Olive Oil ◽  
Multivariate Calibration ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Mass Spectrometry Data ◽  
Fast Method ◽  
Esi Ms ◽  
Esi Mass Spectrometry

A fast method of multivariate calibration applied to ESI-MS data for quantification of adulteration of EVOO with cheaper edible oils.

scholarly journals A method for gaining a deeper insight into the aroma profile of olive oil

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Daisuke Suzuki ◽  
Yuko Sato ◽  
Akane Mori ◽  
Hirotoshi Tamura
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Matrix Effect ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Consumer Preference ◽  
Extra Virgin Olive Oil ◽  
Aroma Profile ◽  
Extraction Solvent ◽  
The Matrix

AbstractVolatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective method for isolating volatile compounds from edible oils with a strong matrix effect. However, when we apply OA-LLE to extra virgin olive oil (EVOO), the aromatic extracts contain non-volatile compounds such as pigments because of solvent-based extraction. Solvent-assisted flavor evaporation (SAFE) can remove such non-volatiles from extracts, but SAFE is affected by a matrix effect during distillation, resulting in a decrease in performance. By combining the advantages of OA-LLE and SAFE, we propose an effective approach, OA-LLE followed by SAFE (OA-LLE + SAFE), for extracting aroma compounds from EVOO. The “two assists” should help to better understand the native aroma profile of EVOO.

scholarly journals The Effect of Extra Virgin Olive Oil on Low-Density Lipoprotein Levels in Productive Age Obesity Women in Kendari

2021 ◽  
pp. 59-65
Author(s):  
Arimaswati ◽  
Alfath Akbar J. Dundu ◽  
Pranita Aritrina
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Body ◽  
Control Group ◽  
Antioxidant Compounds ◽  
P Value ◽  
Obese Women ◽  
Childbearing Age

Obesity is one of the burdens of nutritional problems in women of childbearing age due to fat accumulation (adiposity) in the body, thereby increasing the risk of health problems. Obese subjects tend to have high LDL levels, so consuming olive oil every day for one week will experience a decrease in LDL cholesterol and increase antioxidant compounds. Olive oil used in the medical world is a type of extra virgin olive oil (EVOO) that contains monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega 3, omega 6, oleic acid (omega 9), vitamin E, vitamin K, palmitic acid, pigments, phenolic, squalene. This study was a quasi-experimental study with a pretest-posttest approach without a control group. The independent variable was 30 ml extra virgin olive oil (EVOO) for 21 days in obese women of productive age in Kendari. The results of this study obtained a p-value of 0.112. Extra virgin olive oil has no effect on LDL levels in obese women of productive age in Kendari.

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