Comprehensive 3-Year Study of the Phenolic Profile of Moroccan Monovarietal Virgin Olive Oils from the Meknès Region

Abstract

The phenolic fraction of monovarietal virgin olive oils (VOOs) from the main Moroccan cultivar Picholine marocaine (142 samples from three different subareas of the Meknès region) was studied over three consecutive crop seasons (2011, 2012, and 2013) using a powerful LC-MS methodology. First, LC-ESI-TOF MS was used to get a comprehensive characterization of the phenolic fraction; afterward, LC-ESI-IT MS was utilized for further identification (MS/MS experiments) and quantitation purposes. A total of 28 phenolic compounds (and quinic acid) were determined, revealing the complex profile of Meknès VOO, composed, in order of abundance, by secoiridoids, phenolic alcohols, lignans, flavonoids, and phenolic acids. Tukey's test was applied to ascertain possible significant intraregional and/or interannual variations of the phenolic content of the Meknès VOOs under study. Results showed that the content of phenolic compounds was mainly related to the crop season.

LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

“…The flavones entailing diosmetin at m/z 299, apigenin at m/z 269, and luteolin at m/z 285, depending on the class of flavonoid, were characterized in all MI of tested olive oils. Luteolin and apigenin flavones were determined in different extra virgin olive oils from diverse regions such as Spain, Morocco, and Turkey . On the contrary, diosmetin ( m/z 299) was first characterized in the Nizip Yaglik olive oil variety in the current study and was newly elucidated in Tunisian EVOO varieties including Chemlali, Chetoui, Zalmati, and crossbreeding Chemlali by Zalmati and Turkish Ayvalik variety …”

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

“…The phenolic compounds were isolated by using a liquid–liquid extraction according to a previously reported procedure [33], which can be briefly described as follows: 2.0 ± 0.1 g of olive oil were weighed in a test tube with a screw cap and 0.025 mL of IS solution (at a concentration of 500 mg·L −1 ) were added. After solvent evaporation of the IS (using nitrogen), 1 mL of n-hexane was added and the tube was shaken in a vortex.…”

Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil?

“…Secoiridoidsdialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), dialdehydic form of decarboxymethyl elenolic acid linked to tyrosol (p-HPEA-EDA), oleuropein and ligstroside aglycon, dialdehydic forms of oleuropein and ligstroside aglycon, and respective isomersand elenolic acid were quantified using the calibration curve of oleuropein, while acetoxypinoresinol was quantified using the calibration curve of pinoresinol as also described by Bajoub et al [27] Results were expressed as mg of phenols per kg of oil. The flow rate was set at 1 mL min À1 and the column temperature at 30 C. Elution was carried out with a ternary mobile phase of solvent A (water and 0.1% trifluoracetic acid), solvent B (methanol), and solvent C (acetonitrile).…”