Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints. (April 2018)

• Record Type: Journal Article
• Authors: Mohamed, Mbarka Ben; Rocchetti, Gabriele; Montesano, Domenico; Ali, Sihem Ben; Guasmi, Ferdaous; Grati-Kamoun, Naziha; Lucini, Luigi
• Is Part Of: Food research international. Volume 106(2018)
• Page Start: 920
• Page End: 927
• Publication Date: 2018-04
• Subjects: Extra-virgin olive oil -- Food metabolomics -- Food authentication -- Polyphenols -- Sterols -- Multivariate statistics; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.02.010
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In the last years, olive oil authentication issues have become topics of prominent importance, not only for consumers, but also for suppliers, retailers, and administrative authorities, and particularly for assurance of public health. In this work, the sterolic and phenolic profile of Tunisian and Italian extra-virgin olive oil (EVOO) samples was depicted using an untargeted UHPLC-ESI/QTOF mass spectrometry approach. Polyphenols and sterols were quantified according to their chemical sub-classes, with high sterols (around 1000 up to 2000 mg/kg) and tyrosols (on average 420.2 mg/kg) contents detected. The metabolomics data were elaborated by means of multivariate statistics, i.e. unsupervised hierarchical cluster analysis and orthogonal projections to latent structures discriminant analysis (OPLS-DA). This approach allowed identifying the best markers ( i.e. hydroxybenzoic acids, cholesterol and stigmasterol derivatives) of the geographical origin able to discriminate Tunisian and Italian EVOO samples, showing the potential of sterolic and phenolic fingerprints for olive oil authenticity evaluations. Graphical abstract: Unlabelled Image Highlights: An investigation of sterolic and phenolic profile in EVOO samples was achieved. All EVOO samples were abundant in total sterols and tyrosol equivalents. Multivariate statistics discriminated EVOOs according to their geographic origin. Cholesterol derivatives were the best markers related to geographic origin.