New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils. (15th March 2017)

• Record Type: Journal Article
• Authors: Cecchi, Lorenzo; Innocenti, Marzia; Melani, Fabrizio; Migliorini, Marzia; Conte, Lanfranco; Mulinacci, Nadia
• Is Part Of: Food chemistry. Volume 219(2017)
• Page Start: 148
• Page End: 157
• Publication Date: 2017-03-15
• Subjects: EVOO Extra Virgin Olive Oil -- VOO Virgin Olive Oil, as sub category of virgin olive oil -- OVOO Ordinary Virgin Olive Oil -- LVOO Lampante Virgin Olive Oil -- OO Olive Oil -- ROO Refined Olive Oil -- cv cultivar -- EI Extract ion -- IOC International Olive oil Council -- EFSA European Food Safety Authority; (+)-Pinoresinol -- (+)-1-Acetoxypinoresinol -- Lampante Olive Oil -- HPLC-TOF -- Bleaching -- Olive oil frauds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.09.132
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Bleaching step of the refining process induces lignan isomerization. New lignans detected by HPLC/DAD and confirmed by MS-TOF. Data from molecular modeling agree with the chromatographic results. The new isobaric lignans as markers of not declared refining procedures of virgin oils. Abstract: Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/MS to evaluate their lignan content and detected, for the first time, some isobaric forms of natural (+)-pinoresinol and (+)-1-acetoxypinoresinol. Then we analyzed partially and fully-refined oils from Italy, Tunisia and Spain. The isobaric forms occur only during the bleaching step of the refining process and remain unaltered after the final deodorizing step. Molecular dynamic simulation helped to identify the most probable chemical structures corresponding to these new isobars with data in agreement with the chromatographic findings. The total lignan amounts in commercial olive oils was close to 2 mg/L. Detection of these new lignans can be used as marker of undeclared refining procedures in commercial extra-virgin and/or Virgin Olive Oils.