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Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies
- Source :
- Food chemistry. 261
- Publication Year :
- 2017
-
Abstract
- Several analytical methods are available to evaluate virgin olive oil (VOO) minor compounds; however, multi-class methodologies are yet rarely studied. Herewith, LC-MS and GC–MS platforms were used to develop two methods capable of simultaneously determine more than 40 compounds belonging to different VOO minor chemical classes within a single run. A non-selective and highly efficient liquid-liquid extraction protocol was optimized for VOO minor components isolation. The separation and detection conditions were adjusted for determining phenolic and triterpenic compounds, free fatty acids and tocopherols by LC-MS, plus sterols and hydrocarbons by GC–MS. Chromatographic analysis times were 31 and 50 min, respectively. A comparative assessment of both methods in terms of analytical performance, easiness, cost and adequacy to the analysis of each class was carried out. The emergence of this kind of multi-class analytical methodologies greatly increases throughput and reduces cost, while avoiding the complexity and redundancy of single-chemical class determinations.
- Subjects :
- 0301 basic medicine
030109 nutrition & dietetics
Chromatography
Chemistry
010401 analytical chemistry
Phytosterols
Tocopherols
General Medicine
01 natural sciences
Gas Chromatography-Mass Spectrometry
Mass Spectrometry
0104 chemical sciences
Analytical Chemistry
03 medical and health sciences
Phenols
Liquid chromatography–mass spectrometry
Gas chromatography
Gas chromatography–mass spectrometry
Olive Oil
Food Analysis
Food Science
Olive oil
Chromatography, Liquid
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 261
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....128ee2d2211259b190f7f2556fec2295