Determination of the cultivar and aging of Sicilian olive oils using HPLC‐MS and linear discriminant analysis

Abstract

A large number of certified samples (84) of Sicilian olive oils arising from the eight cultivars most represented in Sicily (Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Oglialora Messinese, Brandofino and Tonda Iblea) have been collected and analyzed by HPLC/MS using an atmospheric pressure chemical ionization (APCI) source. The sample preparation is very simple; in fact, the oil samples are diluted without any chemical derivatization. A following statistical data treatment by general discriminant analysis (GDA) allows the determination of the olive oil cultivar. Furthermore, changes in the composition of glyceridic components of the olive oils lead to easy discrimination between fresh oils and 1-year-old samples.

Endogenous lipase catalyzed transesterification of olive oil fats. The formation of isomeric and oligomeric triacyleglycerols

“…[16] Furthermore, various analytical methods for the characterization of the interesterified fat products were also exploited in the interesterification of DAGs and TAGs formed by lipase catalysis. Some of those processes have already been observed, however, the changing in TAGs profile with aging was not rationalized.…”

“…Some of those processes have already been observed, however, the changing in TAGs profile with aging was not rationalized. [16] Furthermore, various analytical methods for the characterization of the interesterified fat products were also exploited in the interesterification of DAGs and TAGs formed by lipase catalysis. [25,26] It should be emphasized that in the previous experiment, [25,26] the enzyme was added to oils.…”

“…[8] Fatty acids were less affected by temperature, since it was observed that free fatty acids moderately increased with heating as a consequence of fat hydrolysis. [15] This fact can explain many changes in the TAG profiles during aging due to the action of the enzyme [16] and to the presence of several mono and di carboxylic acids in olive oil derived from many biological pathways. [11] Lipase is an enzyme that catalyzes not only the hydrolysis of ester bonds, but induces their synthesis from alcohols and carboxylic acids, which explains interesterification reaction of TAGs.…”

“…[12,13] A microbiological study has recently demonstrated the presence in the suspended fraction of freshly produced olive oil of a rich microflora mainly composed of yeasts, [14] which probably induces the presence of lipase in the EVOOs. [15] This fact can explain many changes in the TAG profiles during aging due to the action of the enzyme [16] and to the presence of several mono and di carboxylic acids in olive oil derived from many biological pathways. [17][18][19] It was reported that Japanese wax undergoes the formation of mixtures of a new type of TAG oligomers, [20] in experimental conditions which could similarly affect olive oil.…”

An effective GC method for the determination of the fatty acid composition in silkworm pupae oil using a two-step methylation process

“…These techniques include gas chromatography-mass spectrometry (GC-MS), 6 gas chromatography (GC), 7 high-performance liquid chromatography-mass spectrometry (HPLC-MS), 8 high-performance liquid chromatography (HPLC), 9 high-performance size exclusion chromatography (HPSEC), 10 nuclear magnetic resonance (NMR), 11 Raman spectroscopy, 12 Fourier transform-infrared spectroscopy (FTIR) 13 and near-infrared spectroscopy (NIR). These techniques include gas chromatography-mass spectrometry (GC-MS), 6 gas chromatography (GC), 7 high-performance liquid chromatography-mass spectrometry (HPLC-MS), 8 high-performance liquid chromatography (HPLC), 9 high-performance size exclusion chromatography (HPSEC), 10 nuclear magnetic resonance (NMR), 11 Raman spectroscopy, 12 Fourier transform-infrared spectroscopy (FTIR) 13 and near-infrared spectroscopy (NIR).…”