Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS

Olive oil is famous due to the nutritional properties and beneficial health effects. The exceptional properties of virgin (VOO) and extra virgin olive oil (EVOO) are credited to the bioactive constituents of their polar fraction, the phenolic compounds. The concentration and composition of biophenols can be influenced by the geographical origin, the cultivar, as well as several agronomic and technological parameters. In this study, an ultra-high-performance liquid chromatography coupled to quadrupole-time of flight tandem mass spectrometry (UHPLC-QTOF-MS) method was used to determine biophenols in Greek EVOOs from five islands originating from the North Aegean Region (Chios, Fournoi, Ikaria, Lesvos, and Samos) through target and suspect screening. In total, 14 suspect and 5 target compounds were determined in the analyzed EVOOs. The quantitative and semiquantitative results were compared to investigate discriminations between different regions. Significant differences were found between the islands based on the overall phenolic content and the concentration levels of individual compounds, as well. In the case of Lesvos, the territory was separated in subdivisions (zones), and each zone was studied individually.

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Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS

Molecules ◽

10.3390/molecules26185634 ◽

2021 ◽

Vol 26 (18) ◽

pp. 5634

Author(s):

Natasa P. Kalogiouri ◽

Evangelia Kritikou ◽

Ioannis C. Martakos ◽

Constantina Lazarou ◽

Michalis Pentogennis ◽

...

Keyword(s):

High Performance ◽

Phenolic Content ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Farming System ◽

Biological Properties ◽

The North ◽

Hydrophilic Fraction ◽

North Aegean

Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography–quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.

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Characterization of Extra Virgin Olive Oil Obtained from Whole and Destoned Fruits and Optimization of Oil Extraction with a Physical Coadjuvant (Talc) Using Surface Methodology

Journal of Analytical & Bioanalytical Techniques ◽

10.4172/2155-9872.1000278 ◽

2015 ◽

Vol 6 (6) ◽

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Oil Extraction

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Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil

Molecules ◽

10.3390/molecules25163654 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3654

Author(s):

Antonio Francioso ◽

Rodolfo Federico ◽

Anna Maggiore ◽

Mario Fontana ◽

Alberto Boffi ◽

...

Keyword(s):

Olive Oil ◽

High Performance ◽

Virgin Olive Oil ◽

Deep Eutectic Solvent ◽

Extra Virgin Olive Oil ◽

Hazardous Substances ◽

Purification Method ◽

Total Recovery ◽

Isolation And Purification ◽

Natural Deep Eutectic Solvent

Extra virgin olive oil (EVOO) phenols represent a significant part of the intake of antioxidants and bioactive compounds in the Mediterranean diet. In particular, hydroxytyrosol (HTyr), tyrosol (Tyr), and the secoiridoids oleacein and oleocanthal play central roles as anti-inflammatory, neuro-protective and anti-cancer agents. These compounds cannot be easily obtained via chemical synthesis, and their isolation and purification from EVOO is cumbersome. Indeed, both processes involve the use of large volumes of organic solvents, hazardous reagents and several chromatographic steps. In this work we propose a novel optimized procedure for the green extraction, isolation and purification of HTyr, Tyr, oleacein and oleocanthal directly from EVOO, by using a Natural Deep Eutectic Solvent (NaDES) as an extracting phase, coupled with preparative high-performance liquid chromatography. This purification method allows the total recovery of the four components as single pure compounds directly from EVOO, in a rapid, economic and ecologically sustainable way, which utilizes biocompatible reagents and strongly limits the use or generation of hazardous substances.

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Physico-chemical and quality characterization of pulp oil from two varieties of pili (Canarium ovatum Engl.) from Bicol, Philippines

Food Research ◽

10.26656/fr.2017.4(6).203 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1937-1946

Author(s):

M.M.D.R. Tugay ◽

L.E. Mopera ◽

E.B. Esguerra ◽

K.A.T. Castillo-Israel

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Virgin Olive Oil ◽

Coconut Oil ◽

Acid Value ◽

Extra Virgin Olive Oil ◽

Quality Characteristics ◽

Physico Chemical ◽

Dark Color

This study aimed to characterize and compare pili (Canarium ovatum Engl.) pulp oil from two different varieties of pili fruits in Bicol, Philippines namely M. Orolfo and Orbase varieties for possible utilization into oil-based products. The effects of varietal differences in pili fruits on physical, chemical and quality characteristics of its pulp oil were determined. These two oils were also compared with control oils, commercially available coconut oil and extra virgin olive oil. Pili pulp oil from M. Orolfo had dark color while Orbase had color close to extra virgin olive oil. The two varieties did not significantly differ from each other in terms of refractive index, moisture and volatile matters, acid value, iodine value, saponification number and percent unsaponifiable matter but significantly differed from coconut oil and extra virgin olive oil. On the other hand, the two varieties significantly differed from each other in terms of peroxide value, Vitamin A and α-tocopherol contents. In terms of fatty acid profile, high amounts of palmitic acid were determined in both pili varieties (19-25%) compared with coconut oil (6.34%). Oleic acid in Orbase was 71.5% while M. Orolfo had 58.1%, which are comparable with extra virgin olive oil (77.9%). Pili pulp oils from M. Orolfo and Orbase can be utilized into oilbased products because its chemical and quality characteristics are within the standard. Both can be stored for a longer period of time and healthier in terms of fatty acid composition and natural antioxidant content.

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Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

LWT ◽

10.1016/j.lwt.2017.09.034 ◽

2018 ◽

Vol 87 ◽

pp. 523-528 ◽

Cited By ~ 17

Author(s):

Gianluca Veneziani ◽

Sonia Esposto ◽

Agnese Taticchi ◽

Stefania Urbani ◽

Roberto Selvaggini ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Volatile Composition

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Characterization of two Pantoea strains isolated from extra-virgin olive oil

AMB Express ◽

10.1186/s13568-018-0642-z ◽

2018 ◽

Vol 8 (1) ◽

Cited By ~ 3

Author(s):

Graziano Pizzolante ◽

Miriana Durante ◽

Daniela Rizzo ◽

Marco Di Salvo ◽

Salvatore Maurizio Tredici ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil

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Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

Molecules ◽

10.3390/molecules24030545 ◽

2019 ◽

Vol 24 (3) ◽

pp. 545 ◽

Cited By ~ 14

Author(s):

Imen Tarchoune ◽

Cristina Sgherri ◽

Jamel Eddouzi ◽

Angela Zinnai ◽

Mike Quartacci ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Oil ◽

Peroxide Value ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Free Acidity ◽

Olive Leaf ◽

Bioactive Constituents ◽

Antioxidant Power ◽

Significant Increment

The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.

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