Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS). (1st March 2015)

• Record Type: Journal Article
• Authors: Ballus, Cristiano Augusto; Quirantes-Piné, Rosa; Bakhouche, Abdelhakim; da Silva, Luiz Fernando de Oliveira; de Oliveira, Adelson Francisco; Coutinho, Enilton Fick; da Croce, Dorli Mario; Segura-Carretero, Antonio; Godoy, Helena Teixeira
• Is Part Of: Food chemistry. Volume 170(2015)
• Page Start: 366
• Page End: 377
• Publication Date: 2015-03-01
• Subjects: Virgin olive oil -- Phenolic compounds -- RRLC–ESI-TOF-MS -- Mass spectrometry -- Principal component analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.08.054
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A total of 25 VOO samples from three Brazilian states and two crops were analysed. RRLC–ESI-TOF-MS was used to identify and quantify the phenolic profile. The results indicated that Brazilian VOOs have high total phenolic content. These data will be useful in the development and improvement of Brazilian VOO. Abstract: In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.