High-performance liquid chromatography with fluorescence detection for the rapid analysis of pheophytins and pyropheophytins in virgin olive oil

Li, Xueqi; Woodman, Michael; Wang, Selina C.

doi:10.1002/jssc.201401240

Cited by 10 publications

(5 citation statements)

References 10 publications

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“…The method for determination of the degradation products of the chlorophyll a (pheophytin a, a' and PPP) in olive oil was officially described by the German Society for Fat Science (Gertz & Fiebig, 2006b). The method was based on HPLC analysis with UV detector measurement after solid phase extraction of the olive oil samples and it was then adopted by the International Standards Organization (ISO, 2009b) as a quality measurement method (Li, Woodman, & Wang, 2015). PPPs content, ultimate degradation product of chlorophyll a, was calculated as ratio of PPP a to PPP a + pheophytin a + a' in terms of percentage with a limit up to 17% to grade an olive oil as extra virgin in official regulations.…”

Section: Color Pigments and Derivativesmentioning

confidence: 99%

Importance of some minor compounds in olive oil authenticity and quality

Uncu

Özen

2020

Trends in Food Science & Technology

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Section: Color Pigments and Derivativesmentioning

confidence: 99%

Importance of some minor compounds in olive oil authenticity and quality

Uncu

Özen

2020

Trends in Food Science & Technology

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“…The reduction in elution time and solvent consumption was higher even compared to published protocols using UHPLC columns (1.8 µm) for the fast analysis of these pigments in VOO such as those of Li et al. [ 26 ] and Schneider et al. [ 27 ] In the former, elution is achieved using a quaternary gradient at almost 15 min with an estimated solvent consumption per analyzed sample of 15 mL, whereas in the latter, using isocratic elution, 8 min and 8 mL of mobile phase are required.…”

Section: Resultsmentioning

confidence: 87%

Proposal for the Updating of the ISO 29841 Liquid Chromatographic Method for the Determination of Chlorophyll a and a′ Degradation Products in Virgin Olive Oil

Kritiktsi

Tsimidou

Nenadis

2022

Euro J Lipid Sci & Tech

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Pyropheophytin a (PPPa) found in minute amounts in virgin olive oil under good manufacturing practice conditions and increasing as a function of storage temperature and length, has attracted the interest of scientists as a marker of quality. Certain bodies developing olive oil standards have adopted its content (% PPPa max < 17 throughout the shelf-life of a product) as a quality criterion. The analytical protocol to examine product compliance is the ISO 29841 method. In the present work, green improvements are proposed through the use of a short column and vacuum in the solid-phase sample extraction step. The preparation of handmade cartridges that can be reused without pretreatment at least six times reduces further the cost of analysis. The proposed protocol is repeatable and robust. In case fluorescence detection is used, selection of 𝝀 ex = 407 nm/𝝀 em = 672 nm instead of 𝝀 ex = 430 nm/𝝀 em = 670 nm increases detection sensitivity of the target compounds by 1.5-to 2.6-fold. Fluorescence detection results in higher %PPPa values by 2% on average compared to those obtained with a diode array detector set at 410 nm. Present proposals and observations are expected to be of interest for the next edition of the ISO 29841:2009/AMD1:2016. Practical applications:The proposals made in the present study expedite significantly the analysis, thus, increasing the sample throughput even compared to other alternative fast approaches in the literature. The reduction of the use of chemicals adds to the modification of the ISO 29841 method to an analytical tool that abides by green and sustainable chemistry which is considered critical for "beyond the 2020 process." The proposed chromatographic column updates the method as its effective use in an HPLC instrument provides comparable efficiency to a UHPLC one, and makes method transfer to the latter without adjustments. In this way, method adoption may be wider by analytical laboratories involved in virgin olive oil quality control. Finally, the identification of quantitative differences using different detection means (visible, fluorescence) for the first time, when addressed by the ISO committee, may assist the effective quality control and facilitate the virgin olive oil international trade.

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“…During storage, pigment degradation reactions that started during processing develop, leading to the formation of PPP. Consequently, PPP are frequently used as an indicator of the freshness and storage conditions of olive oils (Li et al, 2015). PPP were not detected in any of the samples from this study.…”

Section: Resultsmentioning

confidence: 99%

Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season

Polari

Mori

Wang

2020

J Americ Oil Chem Soc

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Sikitita" is a relatively new olive cultivar obtained from crossbreeding between "Picual" and "Arbequina" that can be trained into the super-high-density orchard system. The impact of harvest time and crop season (2017 and 2018) on fruit parameters, oil quality, and minor compounds was assessed for super-high-density "Sikitita" in California, USA. Maximum olive fruit oil content (~49% on a dry basis) was reached between the first and second weeks of November. Quality parameters were within limits for extra virgin classification for all harvest times during both crop seasons. While total phenols were affected by harvest time, crop year, and their interaction, total volatile content was mainly influenced by harvest time. Both phenolic and volatile compounds reached a maximum concentration by the first week of October, suggesting that harvesting at the beginning of October would lead to a richer oil in terms of minor components. However, oil yield can be maximized if the harvest takes place in November. Our results demonstrated fruit parameters, oil quality, and minor compounds of super-high-density "Sikitita" followed a similar pattern and reached comparable values in both years, despite an earlier maturation in 2018. "Sikitita" has potential as a viable cultivar for growers and processors who are looking to expand on the traditional super-highdensity cultivars.

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High-performance liquid chromatography with fluorescence detection for the rapid analysis of pheophytins and pyropheophytins in virgin olive oil

Cited by 10 publications

References 10 publications

Importance of some minor compounds in olive oil authenticity and quality

Importance of some minor compounds in olive oil authenticity and quality

Proposal for the Updating of the ISO 29841 Liquid Chromatographic Method for the Determination of Chlorophyll a and a′ Degradation Products in Virgin Olive Oil

Olive Oil from “Sikitita” under Super‐High‐Density Planting System in California: Impact of Harvest Time and Crop Season

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