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Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia
- Source :
- European Food Research and Technology. 243:467-479
- Publication Year :
- 2016
- Publisher :
- Springer Science and Business Media LLC, 2016.
-
Abstract
- The aim of this work was to characterize extra virgin olive oils (EVOOs) from four cultivars (Arbequina, Chetoui, Neb Jmal and Picholine) cultivated in Northern Tunisia (Borj El Amri) in terms of their phenolic profile. Determination of total phenol content was first performed spectrophotometrically using the Folin–Ciocalteu reagent. The total phenol content of the analyzed EVOOs varied from 77.33 mg GAE kg−1 in ‘Arbequina’ oil to 405 mg GAE kg−1 in ‘Picholine’ oil. Moreover, the polar extracts were analyzed by a rapid and effective Rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC–ESI-TOF/MS) method, and 48 phenolic compounds belonging to different classes were identified. The results showed significantly quantitative differences observed for all phenolic compounds except for oleuropein that was present only in two cultivars. In all olive oil samples studied, secoiridoids were the most abundant. Deacetoxyoleuropeinaglycone remains the most abundant complex phenol in Picholine (250.39 mg kg−1), Neb Jmal (104.34 mg kg−1) and Arbequina (19.93 mg kg−1) EVOOs, while in Chetoui oil, the oleuropeinaglycone isomer 5 content is the highest with mean value of 381.63 mg kg−1. The application of principal component analysis permitted a good classification of the EVOOs according to their phenolic profiles.
- Subjects :
- 0301 basic medicine
030109 nutrition & dietetics
Chromatography
Electrospray ionization
Mean value
04 agricultural and veterinary sciences
General Chemistry
Mass spectrometry
040401 food science
Biochemistry
Industrial and Manufacturing Engineering
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
Oleuropein
Phenol
Cultivar
Food science
Food Science
Biotechnology
Olive oil
Subjects
Details
- ISSN :
- 14382385 and 14382377
- Volume :
- 243
- Database :
- OpenAIRE
- Journal :
- European Food Research and Technology
- Accession number :
- edsair.doi...........6fa96c66c8640c0c4afcab97b380ca31