Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 371-377Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.07.071
Keywords
Olive oil; Lipidomics; Phospholipids; Glycolipids; Mass spectrometry
Categories
Funding
- University of Aveiro
- Fundacao para a Ciencia e a Tecnologia (FCT, Portugal)
- European Union
- QREN
- COMPETE
- FEDER [PTDC/QUI-BIQ/104968/2008, REDE/1504/REM/2005]
- FCT/MEC [FCT UID/QUI/00062/2013]
- FEDER, within the PT2020 Partnership Agreement
- FCT [BPD/UI51/5441/2015, RNEM/2013/UA, SFRH/BPD/109323/2015, SFRH/BD/84691/2012, SFRH/BD/62594/2009, SFRH/BD/80553/2011]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/62594/2009] Funding Source: FCT
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Olive oil (OO), a key ingredient of the Mediterranean diet, is frequently subjected to adulteration. A lipidomic approach has been used to study the lipid composition of Portuguese commercial OOs, to find out differences in their profile or a unique fingerprint, namely in the polar lipid pool. Extra virgin (EVOO, n = 3) and virgin olive oils (VOO, n = 3) were analysed. The fatty acids (FA) were analysed by GC-MS and the triacylglycerols by MALDI-TOF-MS. The polar lipid fraction was obtained through solid phase extraction and analysed by hydrophilic interaction liquid chromatography-electrospray ionization-MS. The amount of FA C-16:0 and C-18:1 was significantly different between the EVOOs and the VOOs. Both categories of OO were discriminated by the FAs C-18:3, C-18:2 and C-16:1. Five classes of phospholipids were identified in the polar lipid fraction, with significant differences in phosphatidylcholines. Besides FA, it is important to study the polar lipidome to identify minor components that could help to reveal a fingerprint associated with each OO. (C) 2016 Elsevier Ltd. All rights reserved.
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