Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry

Journal of Mass Spectrometry

Volumn 49, Issue 9, 2014, Pages 840-849

  Faberi, Angelo ^a   Marianella, Rosa Maria ^a   Fuselli, Fabio ^a   La Mantia, Alessandro ^a   Ciardiello, Felice ^a,b   Montesano, Camilla ^b   Mascini, Marcello ^c   Sergi, Manuel ^c   Compagnone, Dario ^c  

^a MIPAAF   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c UNIVERSITY OF TERAMO   (Italy)

Author keywords

Chemometric analysis; Extra virgin olive oil; FAME composition; IRMS; PDO PGI

Indexed keywords

DISCRIMINANT ANALYSIS; ISOTOPES; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; OIL SHALE; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS;

CHEMOMETRIC ANALYSIS; EXTRA VIRGIN OLIVE OIL; IRMS; ISOTOPE RATIO MASS SPECTROMETRY; MULTIVARIATE ANALYSIS TECHNIQUES; PARTIAL LEAST SQUARES - DISCRIMINANT ANALYSIS; PDO/PGI; PROTECTED DESIGNATION OF ORIGINS;

FATTY ACIDS;

CARBON 13; FATTY ACID; FATTY ACID ESTER; OLIVE OIL; STABLE ISOTOPE; BIOLOGICAL MARKER; CARBON; VEGETABLE OIL;

ARTICLE; CHEMICAL PARAMETERS; CHEMOMETRIC ANALYSIS; COMBUSTION; DISCRIMINANT ANALYSIS; FATTY ACID ANALYSIS; LIPID COMPOSITION; MASS SPECTROMETRY; PARTIAL LEAST SQUARES REGRESSION; PRINCIPAL COMPONENT ANALYSIS; CHEMISTRY; PROCEDURES; REGRESSION ANALYSIS;

BIOLOGICAL MARKERS; CARBON ISOTOPES; DISCRIMINANT ANALYSIS; FATTY ACIDS; LEAST-SQUARES ANALYSIS; MASS SPECTROMETRY; PLANT OILS;

EID: 84916928860     PISSN: 10765174     EISSN: 10969888     Source Type: Journal    
DOI: 10.1002/jms.3399     Document Type: Article

References (41)

1. Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis Official Journal L 248: 0001 - 0083,
2. Last amended by Commission Implementing Regulation (EU) No 1348/2013 of 16 December 2013 Official Journal L 338: 0031 - 0067 http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:338:0031:0067:EN:PDF. Last accessed 16 Jan 2014.
3. E. N. Frankel. Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants. J. Agric. Food Chem. 2010, 58, 5991.
4. Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs Official Journal L 343: 0001 - 0029, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:343:0001:0029:en:PDF. Last accessed 16 Jan 2014.
5. M. Forina, E. Tiscornia. Pattern recognition methods in the prediction of italian olive oil origin by their fatty acid content. Ann. Chim. 1982, 72, 143.
6. D. Ollivier, J. Artaud, C. Pinatel, J. P. Durbec, M. Guerere. Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics. J Agric. Food Chem. 2003, 51, 5723.
7. F. Longobardi, A. Ventrella, C. Napoli, E. Humpfer, B. Schutz, H. Schafer, M. G. Kontominas, A. Sacco. Classification of olive oils according to geographical origin by using H-1 NMR fingerprinting combined with multivariate analysis. Food Chem. 2012, 130, 177.
8. L. Mannina, M. Patumi, N. Proietti, D. Bassi, A. L. Segre. Geographical characterization of italian extra virgin olive oils using high-field (1)H NMR spectroscopy. J. Agric. Food Chem. 2001, 49, 2687.
9. G. Vlahov, P. Del Re, N. Simone. Determination of geographical origin of olive oils using 13C nuclear magnetic resonance spectroscopy. I - Classification of olive oils of the Puglia region with denomination of protected origin. J. Agric. Food Chem. 2003, 51, 5612.
10. A. A. Christy, S. Kasemsumran, Y. Du, Y. Ozaki. The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics. Anal. Sci. 2004, 20, 935.
11. O. Galtier, N. Dupuy, Y. Le Dreau, D. Ollivier, C. Pinatec, J. Kister, J. Artaud. Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra. Anal. Chim. Acta 2007, 595, 136.
12. E. Bertran, M. Blanco, J. Coello, H. Iturriaga, S. Maspoch, I. Montoliu. Near infrared spectrometry and pattern recognition as screening methods for the authentication of virgin olive oils of very close geographical origins. J. Near Infrared Spectrosc. 2000, 8, 45.
13. R. Korifi, Y. Le Dreau, J. Molinet, J. Artaud, N. Dupuy. Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra. J. Raman Spectrosc. 2011, 42, 1540.
14. P. Martins-Lopes, S. Gomes, E. Santos, H. Guedes-Pinto. DNA markers for Portuguese olive oil fingerprinting. J. Agric. Food Chem. 2008, 56, 11786.
15. R. Ben-Ayed, N. Kamoun-Grati, A. Rebai. An Overview of the Authentication of Olive Tree and Oil. Compr. Rev. Food Sci. Food Saf. 2013, 12, 218.
16. C. Pizarro, S. Rodriguez-Tecedor, N. Perez-del-Notario, J. M. Gonzalez-Saiz. Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles. J. Chromatogr. A 2011, 1218, 518.
17. T. Cajka, K. Riddellova, E. Klimankova, M. Cerna, F. Pudil, J. Hajslova. Traceability of olive oil based on volatiles pattern and multivariate analysis. Food Chem. 2010, 121, 282.
18. E. Pouliarekou, A. Badeka, M. Tasioula-Margari, S. Kontakos, F. Longobardi, M. G. Kontominas. Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds. J. Chromatogr. A 2011, 1218, 7534.
19. A. Rotondi, D. Beghe, A. Fabbri, T. Ganino. Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles. Food Chem. 2011, 129, 1825.
20. F. Camin, R. Larcher, G. Nicolini, L. Bontempo, D. Bertoldi, M. Perini, C. Schlicht, A. Schellenberg, F. Thomas, K. Heinrich, S. Voerkelius, M. Horacek, H. Ueckermann, H. Froeschl, B. Wimmer, G. Heiss, M. Baxter, A. Rossmann, J. Hoogewerff. Isotopic and elemental data for tracing the origin of European olive oils. J. Agric. Food Chem. 2010, 58, 570.
21. L. Bontempo, F. Camin, R. Larcher, G. Nicolini, M. Perini, A. Rossmann. Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils. Rapid Commun. Mass Spectrom. 2009, 23, 1043.
22. P. Iacumin, L. Bernini, T. Boschetti. Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation. Rapid Commun. Mass Spectrom. 2009, 23, 448.
23. Commission Regulation (EEC) No 2676/90 of 17 September 1990 determining Community methods for the analysis of wines, Official Journal L 272: 1, http://eur-lex.europa.eu/LexUriServ/site/en/consleg/1990/R/01990R2676-20050813-en.pdf. Last accessed 16 Jan 2014.
24. Commission implementing regulation (EU) No 584/2011 of 17 June 2011 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Grana Padano (PDO)), Official Journal of the European Union L 160/65, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:160:0065:0070:EN:PDF. Last accessed 16 Jan 2014.
25. AOAC official methods of Analysis 2010 C-4 plant sugars in Honey, Method 998.12: chap. 44; 33.
26. Commission Regulation (EC) No 555/2008 of 27 June 2008 laying down detailed rules for implementing Council Regulation (EC) No 479/2008 on the common organisation of the market in wine as regards support programmes, trade with third countries, production potential and on controls in the wine sector Official Journal L 170: 0001 - 0080 http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:2008R0555:20100905:EN:PDF. Last accessed 16 Jan 2014.
27. F. Angerosa, O. Breas, S. Contento, C. Guillou, F. Reniero, E. Sada. Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils. J. Agric. Food Chem. 1999, 47, 1013.
28. M. A. Aramendia, A. Marinas, J. M. Marinas, J. M. Moreno, M. Moalem, L. Rallo, F. J. Urbano. Oxygen-18 measurement of Andalusian olive oils by continuous flow pyrolysis/isotope ratio mass spectrometry. Rapid Commun. Mass Spectrom. 2007, 21, 487.
29. F. Camin, R. Larcher, M. Perini, L. Bontempo, D. Bertoldi, G. Gagliano, G. Nicolini, G. Versini. Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition. Food Chem. 2010, 118, 901.
30. M. A. Aramendia, A. Marinas, J. M. Marinas, E. Sanchez, F. J. Urbano, C. Guillou, J. M. M. Rojas, M. Moalem, L. Rallo. A nuclear magnetic resonance (H-1 and C-13) and isotope ratio mass spectrometry (delta C-13, delta H-2 and delta O-18) study of Andalusian olive oils. Rapid Commun. Mass Spectrom. 2010, 24, 1457.
31. I. Eriksson, E. Johansson, N. Kettaneh-Wold, S. Wold. Multi- and Megavariate Data Analysis. Principles and Applications. Umetrics Academy: Umea˚, 2001.
32. J. A. F. Pierna, O. Abbas, P. Dardenne, V. Baeten. Discrimination of Corsican honey by FT-Raman spectroscopy and chemometrics. Biotechnol. Agron. Soc. Environ. 2011, 15, 75.
33. D. C. Maltas, K. Kwok, P. Wang, L. S. Taylor, D. Ben-Arnotz. Rapid classification of pharmaceutical ingredients with Raman spectroscopy using compressive detection strategy with PLS-DA multivariate filters. J. Pharm. Biomed. Anal. 2013, 80, 63.
34. INTERNATIONAL OLIVE COUNCIL COI/OH/Doc. No 1 November 2011, http://www.internationaloliveoil.org, last accessed 16 jan 2014.
35. H. Craig. Isotopic standards for carbon and oxygen and correction factors for mass spectrometric analysis of carbon dioxide. Geochim. Cosmochim. Acta 1957, 12, 133.
36. G. Wang, L. Zhou, M. Liu, J. Han, J. Guo, A. Faiia, F. Su. Altitudinal trends of leaf delta(13)C follow different patterns across a mountainous terrain in north China characterized by a temperate semi-humid climate. Rapid Commun. Mass Spectrom. 2010, 24, 1557.
37. D. J. Beerling, J. Heath, F. I. Woodward, T. A. Mansfield. Drought-CO2 interactions in trees: Observations and mechanisms. New Phytol. 1996, 134, 235.
38. Z. J. Sun, N. J. Livingston, R. D. Guy, G. J. Ethier. Stable carbon isotopes as indicators of increased water use efficiency and productivity in white spruce (Picea glauca (Moench) Voss) seedlings. Plant Cell Environ. 1996, 19, 887.
39. I. Stanimirova, M. Daszykowski, B. Walczak. Dealing with missing values and outliers in principal component analysis. Talanta 2007, 72, 172.
40. I. T. Jolliffe. Principal Component Analysis, 2nd ed. Springer-Verlag: New York, 2002.
41. I. M. Apetrei, M. L. Rodriguez-Mendez, C. Apetrei, J. A. de Saja. Fish Freshness Monitoring Using an E-Tongue Based on Polypyrrole Modified Screen-Printed Electrodes. IEEE Sens. J. 2013, 13, 2548.