Journal
FOOD CHEMISTRY
Volume 166, Issue -, Pages 292-300Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.153
Keywords
Virgin olive oil; Liquid chromatography-mass spectrometry; Phenolic compounds; Multivariate analysis; Geographical origin
Funding
- Andalusia Regional Government (Department of Economy, Innovation and Science) [P09-FQM-5469]
- Spanish Agency for International Development Cooperation (AECID)
- Millennium Challenge Account Morocco, Fruit Tree Productivity Project (PAF) / Olive cultivation register Project/north Moroccan Regions
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The applicability of two different platforms (LC-ESI-TOF MS and LC-ESI-IT MS) as powerful tools for the characterisation and subsequent quantification of the phenolic compounds present in north Moroccan virgin olive oils was assessed in this study. 156 olives samples of Picholine Marocaine cultivar grown in 7 Moroccan regions were collected and olive oils extracted. The phenolic profiles of these olive oils were studied using a resolutive chromatographic method coupled to ESI-TOF MS (for initial characterisation purposes) and coupled to ESI-IT MS (for further identification and quantification). 25 phenolic compounds belonging to different chemical families were identified and quantified. Secoiridoids were the most abundant phenols in all the samples, followed by phenolic alcohols, lignans and flavonoids, respectively. For testing the ability of phenolic profiles for tracing the geographical origin of the investigated oils, multivariate analysis tools were used, getting a good rate of correct classification and prediction by using a cross validation procedure. (C) 2014 Elsevier Ltd. All rights reserved.
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