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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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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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creator	Lozano-Castellón, Julián López-Yerena, Anallely Olmo-Cunillera, Alexandra Jáuregui, Olga Pérez, Maria Lamuela-Raventós, Rosa Mª Vallverdú-Queralt, Anna
description	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.
doi_str_mv	10.3390/antiox10040540
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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
title	Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method
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