Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin

Bajoub, Aadil; Ajal, El Amine; Fernández‐Gutiérrez, Alberto

doi:10.1016/j.foodres.2016.03.010

Cited by 33 publications

(21 citation statements)

References 44 publications

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“…It seems pertinent to make a comment about the fact of detecting multiple isomers of OleAgly (what is also applicable for LigAgly). This fact has already been discussed by our research group in a recent publication [30], where previous findings regarding the formation of “artificial isomers” of secoiridoids (particularly OleAgly and LigAgly) were corroborated. These isomers show up as long as methanol is used as extractant (usually mixed with water) during the sample preparation.…”

Section: Resultssupporting

confidence: 74%

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

Monasterio

Olmo-García

Bajoub

et al. 2016

IJMS

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A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on “multi-emission” detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004–7.143 μg·mL−1 and 0.013–23.810 μg·mL−1, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).

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Section: Resultssupporting

confidence: 74%

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

Monasterio

Olmo-García

Bajoub

et al. 2016

IJMS

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“…Several studies have been conducted demonstrating the differences among VOOs originating in different geographic regions related to, for example, olive tree variety, soil, climate, and cultivation practices as well as processes for extraction, storage conditions, etc. The differentiation in these factors causes physicochemical differences in sensorial attributes and the chemical composition of VOOs (Babjoub et al, ). VOOs certified under a PDO are required to fulfill a specific set of conditions including the tree varieties planted, the physical, chemical, and organoleptic characteristics of the oil as well as the cultivation practices.…”

Section: Climate Change and Gis Based On Terroirmentioning

confidence: 99%

Climate change andterroir: The challenge of adapting geographical indications

Clark¹,

Kerr

2017

World Intellectual Property

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The concept of terroir is often included in legal descriptions of Geographical Indicators (GIs). GIs are intellectual property that recognizes a food, beverage, or artisan product as holding distinct properties based on geographic origin. GIs are used to indicate these distinctions while deterring the sale of products carrying similar labels without having the GI determined qualities. Climate change and its effects on aspects of terroir such as rainfall, water availability, soil quality, and temperature is already having an effect on some production aspects crucial to what brings distinctiveness to GI products based on terroir. These factors raise questions as to how conceptions of terroir and the formalized rules underpinning the distinctiveness of GIs are evolving in the face of climatological changes. This paper discusses how climate change may influence how terroir is encoded in legally recognized GIs and how this will influence international regulation, recognition, and trade flows in GI‐protected food and beverages. It discusses the relationship between GIs, credence attributes and the legal recognition of terroir. It then explores three options for products with GIs based on terroir that are experiencing climate change: product quality change, definitional change, or re‐interpreting the boundaries of terroir relevant to the GI distinction.

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“…Well‐known minor compounds, such as polyphenols, sterols, and volatiles, have already been used successfully in many PDO studies. However, a limited number of studies in the literature deal with the classification of olive oils by using the pigment profile.…”

Section: Introductionmentioning

confidence: 99%

“…11,12 It has been reported that minor compounds, such as volatiles, phenolic compounds, terpenoids, sterols, andpigments, in the unsaponifiable fraction of olive oils and/or spectral fingerprints that involve signals of minor compounds have been better in geographical origin discrimination than major metabolites such as fatty acids and triacylglycerol compositions. 13 Well-known minor compounds, such as polyphenols, [14][15][16][17] sterols, 17,18 and volatiles, 19 have already been used successfully in many PDO studies. However, a limited number of studies in the literature deal with the classification of olive oils by using the pigment profile.…”

Section: Introductionmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin

Cited by 33 publications

References 44 publications

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

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

Climate change andterroir: The challenge of adapting geographical indications

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

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