Journal
FOOD CHEMISTRY
Volume 266, Issue -, Pages 192-199Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.002
Keywords
Phenolic compounds; Cultivar; Germplasm; Oleocanthal; Oleacein; Oleuropein aglycon; Ligstroside aglycon; LC-MS/MS
Funding
- Spanish Ministerio de Economia y Competitividad
- Interreg-Med Program [CTQ2015-68813-R, ARISTOIL MED-1033]
- European Regional Development Fund/European Social Fund (Investing in your future)
- International Olive Council (IOOC)
Ask authors/readers for more resources
Despite the evident influence of the cultivar on olive oil composition, few studies have been devoted to exploring the variability of phenols in a representative number of monovarietal olive oils. In this study, oil samples from 80 cultivars selected for their impact on worldwide oil production were analyzed to compare their phenolic composition by using a method based on LC-MS/MS. Secoiridoid derivatives were the most concentrated phenols in virgin olive oil, showing high variability that was significantly due to the cultivar. Multivariate analysis allowed discrimination between four groups of cultivars through their phenolic profiles: (i) richer in aglycon isomers of oleuropein and ligstroside; (ii) richer in oleocanthal and oleacein; (iii) richer in flavonoids; and (iv) oils with balanced but reduced phenolic concentrations. Additionally, correlation analysis showed no linkage among aglycon isomers and oleocanthal/oleacein, which can be explained by the enzymatic pathways involved in the metabolism of both oleuropein and ligstroside.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available