Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics

Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. This work presents a methodology for t...

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Bibliographic Details
Published in:International journal of molecular sciences 2023-03, Vol.24 (6), p.5292
Main Authors: Geana, Elisabeta-Irina, Ciucure, Corina Teodora, Apetrei, Irina Mirela, Clodoveo, Maria Lisa, Apetrei, Constantin
Format: Article
Language:English
Subjects:
Apigenin
biomarker
Biomarkers
Chemometrics
Chromatography
Cinnamic acid
Coumaric Acids
Data processing
Diabetes
Flavonoids
HRMS analysis
Identification
Iridoids
Lignans
Mass Spectrometry
Mass spectroscopy
Metabolites
multivariate data analysis
Multivariate statistical analysis
Natural products
Oils & fats
Olive oil
Olive Oil - chemistry
olive oil authentication
Oxidative stress
Phenols
Plant Oils - chemistry
Principal components analysis
seeds and nuts oils
Software
Statistical analysis
Vegetable oils
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Summary:Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. This work presents a methodology for the discrimination of olive oil and extra-virgin olive oil from other vegetable oils based on targeted and untargeted high-resolution mass spectrometry (HRMS) profiling of phenolic and triterpenic compounds coupled with multivariate statistical analysis of the data. Some phenolic compounds (cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid), secoiridoids (elenolic acid, ligstroside and oleocanthal) and lignans (pinoresinol and hydroxy and acetoxy derivatives) could be olive oil biomarkers, whereby these compounds are quantified in higher amounts in EVOO compared to other vegetable oils. The principal component analysis (PCA) performed based on the targeted compounds from the oil samples confirmed that cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid could be considered as tracers for olive oils authentication. The heat map profiles based on the untargeted HRMS data indicate a clear discrimination of the olive oils from the other vegetable oils. The proposed methodology could be extended to the authentication and classification of EVOOs depending on the variety, geographical origin, or adulteration practices.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms24065292