Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools
The hand-held LC-DAD/ESI–MS/MS approach was employed, for the first time, for the quantification of extra virgin olive oil (EVOO) adulteration with refined pomace olive oil (RPOO). The total polyphenols (TP) and sterols were quantified according to their chemical methods, with more reliable methods...
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| Veröffentlicht in: | European food research & technology 2020-08, Vol.246 (8), p.1661-1677 |
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| creator | Drira, Malika Kelebek, Hasim Guclu, Gamze Jabeur, Hazem Selli, Serkan Bouaziz, Mohamed |
| description | The hand-held LC-DAD/ESI–MS/MS approach was employed, for the first time, for the quantification of extra virgin olive oil (EVOO) adulteration with refined pomace olive oil (RPOO). The total polyphenols (TP) and sterols were quantified according to their chemical methods, with more reliable methods required in this field to avoid undue dependence on chlorophylls, carotenoids contents and antioxidant activity (DPPH assays), which were evaluated by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed. Actually, Chemlali EVOO activity was the most pronounced (13.84 ± 0.21%) and it contained the highest TP content (284.54 ± 4.27 mg/kg). Indeed, a correlation between antioxidant activity, TP and oxidative stability was established herewith. The metabolomics data were elaborated with the help of chemometric tools i.e. principal component analysis (PCA) and hierarchical cluster analysis (HCA). This approach allowed the estimation of the best discrimination markers for EVOO authenticity evaluation (i.e. Hydroxytyrosol quinone, oxidized hydroxytyrosol, 3,4-DHPEA-EA, p-HPEA (tyrosol),
p
-coumaric acid, luteolin, decarboxymethyl 10-hydroxyoleuropein aglycon,
β
-sitosterol apparently; campesterol, stigmasterol, ∆-7-stigmastenol and ∆-7-avenasterol).
Graphic abstract |
| doi_str_mv | 10.1007/s00217-020-03522-y |
| format | Article |
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p
-coumaric acid, luteolin, decarboxymethyl 10-hydroxyoleuropein aglycon,
β
-sitosterol apparently; campesterol, stigmasterol, ∆-7-stigmastenol and ∆-7-avenasterol).
Graphic abstract</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-020-03522-y</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Antioxidants ; Biotechnology ; Carotenoids ; Chemistry ; Chemistry and Materials Science ; Chemometrics ; Chlorophyll ; Cluster analysis ; Correlation analysis ; Coumaric acid ; Food Science ; Forestry ; Hand tools ; Metabolomics ; Olive oil ; Original Paper ; p-Coumaric acid ; Polyphenols ; Principal components analysis ; Quinones ; Spectrophotometry ; Sterols ; Tyrosol</subject><ispartof>European food research & technology, 2020-08, Vol.246 (8), p.1661-1677</ispartof><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2020</rights><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-7c3f52c920905b5b0adba74a3ee4e3288a0128411847dc9a5d33142cfadbb3493</citedby><cites>FETCH-LOGICAL-c319t-7c3f52c920905b5b0adba74a3ee4e3288a0128411847dc9a5d33142cfadbb3493</cites><orcidid>0000-0001-9107-7027</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-020-03522-y$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-020-03522-y$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Drira, Malika</creatorcontrib><creatorcontrib>Kelebek, Hasim</creatorcontrib><creatorcontrib>Guclu, Gamze</creatorcontrib><creatorcontrib>Jabeur, Hazem</creatorcontrib><creatorcontrib>Selli, Serkan</creatorcontrib><creatorcontrib>Bouaziz, Mohamed</creatorcontrib><title>Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>The hand-held LC-DAD/ESI–MS/MS approach was employed, for the first time, for the quantification of extra virgin olive oil (EVOO) adulteration with refined pomace olive oil (RPOO). The total polyphenols (TP) and sterols were quantified according to their chemical methods, with more reliable methods required in this field to avoid undue dependence on chlorophylls, carotenoids contents and antioxidant activity (DPPH assays), which were evaluated by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed. Actually, Chemlali EVOO activity was the most pronounced (13.84 ± 0.21%) and it contained the highest TP content (284.54 ± 4.27 mg/kg). Indeed, a correlation between antioxidant activity, TP and oxidative stability was established herewith. The metabolomics data were elaborated with the help of chemometric tools i.e. principal component analysis (PCA) and hierarchical cluster analysis (HCA). This approach allowed the estimation of the best discrimination markers for EVOO authenticity evaluation (i.e. Hydroxytyrosol quinone, oxidized hydroxytyrosol, 3,4-DHPEA-EA, p-HPEA (tyrosol),
p
-coumaric acid, luteolin, decarboxymethyl 10-hydroxyoleuropein aglycon,
β
-sitosterol apparently; campesterol, stigmasterol, ∆-7-stigmastenol and ∆-7-avenasterol).
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analysis</subject><subject>Quinones</subject><subject>Spectrophotometry</subject><subject>Sterols</subject><subject>Tyrosol</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9UMtOwzAQjBBIlMIPcLLEOdSvkORYtQUqteLQcrYcx0ldJXGxnUJv_QBunPi9fgmmQXDjsNrd0cysdoLgGsFbBGE8sBBiFIcQwxCSCONwdxL0ECVJiEkSnf7OcXweXFi7hjBK7xDtBe9LbkrpZA54w6udVRYU2oDcQ8Ip3QC3koDnbeWk4UdANUC-OcPBVpnSL7pSWwm0qg77Twtaq5oSzEbheDgeTBbTw_5jvhjMF94-B0LXmWr8rVflVkCsZK1r6YwSFjitK3sZnBW8svLqp_eD5_vJcvQYzp4epqPhLBQEpS6MBSkiLFIMUxhlUQZ5nvGYciIllQQnCYcIJxShhMa5SHmUE4IoFoXnZYSmpB_cdL4bo19aaR1b69b4_y3DFEXQV5p4Fu5YwmhrjSzYxqiamx1DkH2nzrrUmU-dHVNnOy8inch6clNK82f9j-oLzAWInA</recordid><startdate>20200801</startdate><enddate>20200801</enddate><creator>Drira, 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analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools</title><author>Drira, Malika ; Kelebek, Hasim ; Guclu, Gamze ; Jabeur, Hazem ; Selli, Serkan ; Bouaziz, Mohamed</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-7c3f52c920905b5b0adba74a3ee4e3288a0128411847dc9a5d33142cfadbb3493</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Antioxidants</topic><topic>Biotechnology</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemometrics</topic><topic>Chlorophyll</topic><topic>Cluster analysis</topic><topic>Correlation analysis</topic><topic>Coumaric acid</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Hand tools</topic><topic>Metabolomics</topic><topic>Olive oil</topic><topic>Original Paper</topic><topic>p-Coumaric acid</topic><topic>Polyphenols</topic><topic>Principal components analysis</topic><topic>Quinones</topic><topic>Spectrophotometry</topic><topic>Sterols</topic><topic>Tyrosol</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Drira, Malika</creatorcontrib><creatorcontrib>Kelebek, Hasim</creatorcontrib><creatorcontrib>Guclu, Gamze</creatorcontrib><creatorcontrib>Jabeur, Hazem</creatorcontrib><creatorcontrib>Selli, Serkan</creatorcontrib><creatorcontrib>Bouaziz, Mohamed</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM 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virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2020-08-01</date><risdate>2020</risdate><volume>246</volume><issue>8</issue><spage>1661</spage><epage>1677</epage><pages>1661-1677</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The hand-held LC-DAD/ESI–MS/MS approach was employed, for the first time, for the quantification of extra virgin olive oil (EVOO) adulteration with refined pomace olive oil (RPOO). The total polyphenols (TP) and sterols were quantified according to their chemical methods, with more reliable methods required in this field to avoid undue dependence on chlorophylls, carotenoids contents and antioxidant activity (DPPH assays), which were evaluated by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed. Actually, Chemlali EVOO activity was the most pronounced (13.84 ± 0.21%) and it contained the highest TP content (284.54 ± 4.27 mg/kg). Indeed, a correlation between antioxidant activity, TP and oxidative stability was established herewith. The metabolomics data were elaborated with the help of chemometric tools i.e. principal component analysis (PCA) and hierarchical cluster analysis (HCA). This approach allowed the estimation of the best discrimination markers for EVOO authenticity evaluation (i.e. Hydroxytyrosol quinone, oxidized hydroxytyrosol, 3,4-DHPEA-EA, p-HPEA (tyrosol),
p
-coumaric acid, luteolin, decarboxymethyl 10-hydroxyoleuropein aglycon,
β
-sitosterol apparently; campesterol, stigmasterol, ∆-7-stigmastenol and ∆-7-avenasterol).
Graphic abstract</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-020-03522-y</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0001-9107-7027</orcidid></addata></record> |
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| subjects | Agriculture Analytical Chemistry Antioxidants Biotechnology Carotenoids Chemistry Chemistry and Materials Science Chemometrics Chlorophyll Cluster analysis Correlation analysis Coumaric acid Food Science Forestry Hand tools Metabolomics Olive oil Original Paper p-Coumaric acid Polyphenols Principal components analysis Quinones Spectrophotometry Sterols Tyrosol |
| title | Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools |
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