Exploratory Characterization of the Unsaponifiable Fraction of Tunisian Virgin Olive Oils by a Global Approach with HPLC-APCI-IT MS/MS Analysis

The unsaponifiable fraction of six Tunisian monovarietal virgin olive oils from the region of Medenine was evaluated within a single chromatographic run by using HPLC-APCI-tandem MS. Separation of the compounds under study was achieved by the RP-LC method, giving a reasonable analysis time and good resolution. Detection was done by an ion trap (working alternatively in MS and MS/MS modes), the fact which made our method suitable to unequivocally identify a high number of compounds belonging to different families of the unsaponifiable fraction of oil and to carry out their reliable and sensitive quantification. A great amount of qualitative information was generated in every analysis, although we focused on the quantification of sterols, tocopherols, and triterpenic dialcohols since their standards were commercially available. The limits of detections achieved were within the range of 1.21 and 10.31 mu g/kg for sitostanol and beta-sitosterol, respectively. Significant differences were observed in the composition of the studied olive cultivars. Jemri Ben Guerdane oil was the richest one in terms of all of the sterols under study. a-Tocopherol was the main vitamin E isomer in all samples, ranging from 70.14 to 130.72 mg/kg. Principal component analysis (PCA) and cluster analysis were applied to the whole data set in order to explore the distribution of the olive cultivars according to their oil composition.