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

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 ag...

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Bibliographic Details
Published in:Antioxidants 2021-03, Vol.10 (4), p.540
Main Authors: Lozano-Castellón, Julián, López-Yerena, Anallely, Olmo-Cunillera, Alexandra, Jáuregui, Olga, Pérez, Maria, Lamuela-Raventós, Rosa Mª, Vallverdú-Queralt, Anna
Format: Article
Language:English
Subjects:
Aglycones
Alzheimer's disease
Antioxidants
Apoptosis
Calibration
Cancer
Chromatography
Enzymes
EVOO analysis
HPLC
Isomers
Mass spectrometry
Mediterranean diet
Methods
oleacein
oleocanthal
Olive oil
Phenolic compounds
polyphenols
Scientific imaging
Solvents
Tautomerism
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Summary: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.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox10040540