Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils

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

“…The mobile phases used were water with acetic acid (0.5%) (Phase A) and acetonitrile (Phase B), and the solvent gradient changed according to the following conditions [7]: 0 to 10 min, 5%–30% B; 10 to 12 min, 30%–33% B; 12 to 17 min, 33%–38% B; 17 to 20 min, 38%–50% B; 20 to 23 min, 50%–95% B. Finally, the B content was decreased to the initial conditions (5%) in 2 min and the column re-equilibrated for 2.5 min.…”

“…Some other important parameters in that detector were 2.31 Hz for signal acquisition rate (0.2 min of peak width which corresponds to a response time of 4 s), 10 units for photomultiplier (PMT) gain, 5% of Zero offset and 100 Lu of attenuation in analog output. Besides, previously optimized conditions for phenolic compounds detection were employed in DAD (240, 280, and 330 nm) (data has not been considered in the manuscript to contain the size of the contribution) and the MS detector [7]. The most relevant ionization source and transferring MS parameters resulted to be: nebulizer pressure, drying gas flow and drying temperature, which were set at 30 psi, 9 L·min −1 and 300 °C, respectively; and voltages in the end plate offset and in the capillary, which were −500 V and +3200 V, apiece.…”

“…Moreover, they contribute to the stability of VOO against auto-oxidation and have an important role in its organoleptic properties (bitterness, pungency, and astringency) [4,5]. These metabolites are also important from a commercial point of view, since the phenolic profile of a VOO can be a very useful distinctive feature to assure, for instance, its geographical origin [6,7] or authenticate its variety [8,9], which are two criteria considered by the international protection labels of geographical indications (e.g., Protected Designations of Origin and Protected Geographic Indications). Bearing in mind all the reasons just given, the importance of this group of secondary metabolites seems undeniable; indeed, over the last decade, these compounds have been considered as relevant targets in the field of food metabolomics.…”

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

“…This method defines the RI as a function of fruit colour in both skin and pulp (Uceda & Frías, 1975). Oil extraction was performed at laboratory scale by an Oliomio laboratory mill (Oliomio, Italy), following a previously described procedure (Bajoub, Carrasco-Pancorbo, Ajal, Ouazzani, & Fernández-Gutiérrez, 2014). Afterwards, olive oil samples were filtered and stored in dark glass bottles (250 ml), excluding any head space volume, in order to ensure the proper conservation of the olive oil against oxidation, and kept in the freezer at −18 ºC until the analysis.…”

First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

“…Very few works can be cited to illustrate this point (Bajoub, Carrasco-Pancorbo, Ajal, Ouazzani, & Fernández-Gutiérrez, 2014;Haddi et al, 2013Haddi et al, , 2011Houlali et al, 2014), but they open up great expectations for testing the suitability of some olive oil compounds to be used as geographical markers of Moroccan VOOs.…”