Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

Ballus, Cristiano Augusto; Quirantes-Piné, Rosa; Bakhouche, Abdelhakim; Silva, Luiz Fernando de Oliveira da; Oliveira, Adelson Francisco de; Coutinho, Enilton Fick; Croce, Dorli Mário Da; Segura‐Carretero, Antonio; Godoy, Helena Teixeira

doi:10.1016/j.foodchem.2014.08.054

Cited by 41 publications

(42 citation statements)

References 25 publications

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“…The concentrations of hydroxytyrosol in the EVOO-s of Bjelica and Buža are in a commonly observed range, found for instance by Tura et al (2007), Šarolić et al (2014), Ramos-Escudero et al (2015), Bajoub et al (2015), and Ballus et al (2015). Hydroxytyrosol and tyrosol in the EVOO of Leccino are present in concentrations similar to that obtained by Šarolić et al (2014), for the same cultivar from the city of Zadar (about 200 km to the south-east of the Istra peninsula).…”

Section: Resultsmentioning

confidence: 60%

“…While the observed concentrations range from 3 mg·kg −1 to 140 mg·kg −1 of tyrosol, the reported average value of the tyrosol content in VOO-s from the 23 samples from Spain, Italy, Greece and Tunisia (Hrncirik et al, 2004) is tenfold or even lower than our upper value for this phenol. This upper value presents one of the highest observed contents of tyrosol in an EVOO and values well below 13 mg·kg −1 of tyrosol were often reported (Ramos-Escudero et al, 2015, Bajoub et al, 2015, Ballus et al, 2015. Given the great biomedicinal potential of tyrosol suggested which, among others involves antioxidants, Cicerale et al (2012), neuroprotective, Vauzour et al (2010), cardiovascular Nakbi et al (2011), antimicrobial, Karaosmanoglu et al (2010, anti-inflammatory, Lu et al (2013), Cárdeno et al (2014), antigenotoxic, Anter et al (2014), to mention only a few, future selection of the olives based on the presented results could be of use to obtain oils which are more abundant in particular simple phenol compounds.…”

Section: Ripening Indexmentioning

confidence: 56%

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Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

et al. 2015

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SUMMARY:Within the framework of an incentive to provide labeled extra virgin olive oils as a food supplement in pharmacies, the phenolic profile analysis of extra virgin olive oils obtained from Croatian olive cultivars has been reported. With the aim of increasing the consumption of EVOO-s in northern Croatia, the varieties Bjelica, Buža and Italian Leccino have been studied involving two different agroclimatic locations, over two harvest years differing significantly in the amount of rainfall. The Croatian cultivars Plominka, Žižolera, Oblica and Lastovka, were also examined. Correlation tests and the insight from PCA reveal that the cultivars are highly individualized in character with regard to relationships among phenolic compounds. Some elements of an innovative labeling aimed to better present the authenticity, quality, excellence and uniqueness of the EVOO-s were suggested. KEYWORDS: Autochthonous Croatian olive varieties; Extra virgin olive oil; Labeling; Phenolic compounds RESUMEN:Aceites de oliva virgen extra etiquetados como suplemento alimenticio; compuestos fenólicos en aceites de aceitunas autóctonas croatas. En el marco de los incentivos que se han considerado para proporcionar el etiquetado de aceites de oliva virgen extra como suplemento alimenticio en farmacias, se reporta el análisis del perfil fenólico de aceites de oliva vírgenes extra obtenidos a partir de variedades croatas. Para ampliar el consumo de AOVE-s en el norte de Croacia, se han estudiado las variedades Bjelica, Buža y Leccino italiana procedentes de dos lugares agroclimáticos diferentes que difieren significativamente en la cantidad de lluvia y obtenidos en dos cosechas. Tambien fueron examinados los cultivares croatas Plominka, Žižolera, Oblica y Lastovka. Los test de correlación y los resultados de PCA revelan que las variedades están altamente individualizados en su carácter en lo que respecta a las relaciones entre los compuestos fenólicos. Se sugirieron algunos elementos innovadores para un etiquetado dirigido a presentar mejor la autenticidad, la calidad, la excelencia y la singularidad de los AOVE-s. PALABRAS CLAVE: Aceite de oliva virgen extra; Compuestos fenólicos; Etiquetado; Variedades de aceitunas autóctonas croatasCitation/Cómo citar este artículo: Jakobušić Brala C, Benčić Ð, Šindrak Z, Barbarić M and Uršić S. 2015. Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives. Grasas Aceites 66 (4): e099. doi: http://dx

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Section: Resultsmentioning

confidence: 60%

Section: Ripening Indexmentioning

confidence: 56%

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

et al. 2015

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“…Current data show a large variation of phenolic content for EVOO samples, ranging between 50 and 940 mg/kg (Servili et al, 2014). Nevertheless, available data in the literature are very difficult to compare, since different methods have been used to separate, identify and quantify the phenolic compounds in EVOO samples around the world (Ballus et al, 2015). Besides, commercial standards are not totally available and some of these compounds are identified and quantified on the basis of other ones with similar structures (Ballus et al, 2015;Bakhouche et al, 2013).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Actually, the Arbequina cultivar is one of the most cultivated in Brazil, and data on physicochemical properties, oxidative stability and fatty acid profile of Arbequina Brazilian oils have been recently published by our research group . However, little is known about how geographic and climate conditions may affect the minor components of the olive oils in Brazil (Ballus et al, 2014(Ballus et al, , 2015. Also, there is a lack of information about the similarities and differences between the newly introduced and the autochthonous cultivars.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Borges

López

Pereira

et al. 2017

Journal of Food Composition and Analysis

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A B S T R A C TThere is currently an emerging production of olive oil in Brazil but it is still poorly characterized. In this study, we performed a comparative analysis of minor bioactive constituents (CoQ 10, tocopherols and phenolic compounds) in extra virgin olive oil from different regions of Brazil and Spain, of Arbequina cultivar. Significant variations (P < 0.05) in the concentration of the compounds analyzed were observed among oils from the different growing areas, not only between Spanish and Brazilian samples but also within zones of the same country. All the oils analyzed showed a high content of CoQ 10 , which ranged from 48 to 85 mg/L. The α − tocopherol was the major isomer quantified and three main groups of phenolic compounds were identified: flavonoids (apigenin, luteolin), phenolic acids (naringenin, p-coumaric acid, vanillic acid) and phenolic alcohols (hydroxytyrosol). Climatic and geographic factors of the production zones greatly influenced the minor fraction composition; positive relationships between altitude and the level of CoQ 10 , tocopherols and phenolic compounds of the oils were observed, whereas a negative correlation with rainfalls was found. Chemometric analyses demonstrated that oils were differentiated by the chemical composition and origin area and that polyphenols (particularly hydroxytyrosol) held the major weight in the oil classification.

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“…The amount of phenolic compounds found in both extracts studied in our work is far superior to other vegetable extracts consumed directly in its raw state that have the most important nutrients (Ballus et al 2015).…”

Section: Determination Of Total Phenolic Compoundsmentioning

confidence: 56%

Extraction, chemical characterization and antioxidant activity of Litchi chinensis Sonn. and Avena sativa L. seeds extracts obtained from pressurized n-butane

et al. 2017

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The extraction of litchi (Litchi chinensis Sonn.) and oat (Avena sativa L.) seeds were investigated using nbutane as pressurized solvent by evaluating the effect of pressure in the range of 7-100 bar and temperature from 25 to 70°C on the extract yield and chemical composition together with the antioxidant activity of the extracts obtained. It was experimentally observed extraction yields for both seeds up to *3.5 wt%, with a total phenolic content around 126.4 mg GAE/100 g of extract, and an antioxidant activity up to 78.36%. Oat seeds extract presented higher values of these parameters evaluated compared to litchi extract. Based on the results found, it seems that n-butane may be a promising solvent to conventional extraction methods, as mild operating conditions and ecofriendly solvent can be used to provide good results without any residues in the final product.

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Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

Cited by 41 publications

References 25 publications

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Extraction, chemical characterization and antioxidant activity of Litchi chinensis Sonn. and Avena sativa L. seeds extracts obtained from pressurized n-butane

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