Comparative study of bioactive constituents in Turkish olive oils by LC-ESI/MS/MS

International Journal of Food Properties

Volumn 18, Issue 10, 2015, Pages 2231-2245

  Kelebek, Hasim ^a   Kesen, Songul ^b   Selli, Serkan ^c  

^a ADANA SCIENCE AND TECHNOLOGY UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

^c CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Fatty acid; Harvest year; Olive oil; Phenolic compound

Indexed keywords

ANTIOXIDANTS; CULTIVATION; ELECTROSPRAY IONIZATION; GAS CHROMATOGRAPHY; GAS OILS; IONIZATION OF GASES; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLIVE OIL; PHENOLS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; DIODE ARRAY DETECTION; ELECTROSPRAY IONIZATION MASS SPECTROMETRY; FATTY ACID COMPOSITION; GAS CHROMATOGRAPHY ANALYSIS; PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

FATTY ACIDS;

OLEACEAE;

EID: 84936803354     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.968788     Document Type: Article

References (50)

1. Boskou. D. Olive Oil: Minor Constituents and Health; Boskou, D., Ed.; CRC Press: London and New York, 2008; 1.
2. Rigane, G.; Boukhris, M.; Bouaziz, M.; Sayadi, S.; Ben Salem, R. Analytical evaluation of two monovarietal virgin olive oils cultivated in the South of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars. Journal of the Science of Food and Agriculture 2012, 93, 1242-1248.
3. FAO, Food and agriculture organization, statistical database. http://www.faostat.fao.org (accessed August 8, 2013).
4. Diraman, H.; Dibeklioglu, H. Using lipid profiles for the characterization of Turkish monocultivar olive oils produced by different systems. International Journal of Food Properties 2014, 17, 1013-1033.
5. Kiralan, M.; Bayrak, A. Oxidative and antiradical stabilities of two important virgin olive oils from Ayvalik and Memecik olive cultivars in Turkey. International Journal of Food Properties 2013, 16, 649-657.
6. Loizzo, M.R.; Di Lecce, G.; Boselli, E.; Menichini, F.; Frega N.G. Radical scavenging, total antioxidant capacity, and antiproliferative activity of phenolic extracts from extra virgin olive oil by cultivar "Frantoio." International Journal of Food Properties 2012, 15, 1345-1357.
7. Servili, M.; Montedoro, G. Contribution of phenolic compounds to virgin olive oil quality. European Journal of Lipid Science and Technology 2002, 104, 602-613.
8. Gutierrez-Rosales, F.; Rios, J.; Gomez-Rey, M.L. Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry 2003, 51, 6021-6025.
9. Garcia, B.; Magalhaes, J.; Fregapane, G.; Salvador, M.D.; Paiva-Martins, F. Potential of selected Portuguese cultivars for the production of high quality monovarietal virgin olive oil. European Journal of Lipid Science and Technology 2012, 114, 1070-1082.
10. Lerma-Garcia, M.J. Characterization and authentication of olive and other vegetable oils: New analytical methods 2012. Doctoral thesis, DOI:10.1007/978-3-642-31418-6, Universitat de Valencia, Spain, Chapter 1, p. 2.
11. Blekas G.; Boskou, D. Phytosterols and Stability of Frying Oils. In: Frying of Foods; Boskou, D., Elmadfa, I., Ed.; Technomic Publishing Co Inc.: Lancaster, PA, 1999; 205-222.
12. IOOC International olive oil council, trade standard on olive oil. Guide for the determination of the characteristics of oil-olives, 2011. COI/OH/DOC.1-. http://www.internationaloliveoil.org.
13. Boselli, E.; Di Lecce, G.; Strabbioli, R.; Pieralisi, G.; Frega, N.G. Are virgin olive oils obtained below 27°C better than those produced at higher temperatures LWT-Food Science and Technology 2009, 42, 748-757.
14. Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G.F. Volatile compounds and phenolic composition of virgin olive oil: Optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process. Agricultural Food Chemistry 2003, 51, 7980-7988.
15. AOCS. Free Fatty Acids in Crude and Refined Fats and Oils. Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ca 5a-40; AOCS Press: Champaign, IL, 2009.
16. AOCS. Peroxide Value, Acetic Acid-Chloroform Method. Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 8-53; AOCS Press: Champaign, IL, 2003.
17. Kesen, S.; Kelebek, H.; Selli, S. Characterization of the volatile, phenolic, and antioxidant properties of monovarietal olive oil obtained from cv. Halhali. Journal of the American Oil Chemists' Society 2013, 90, 1685-1696.
18. Kesen, S.; Kelebek, H., Selli, S. LC-ESI-MS Characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year. Journal of the American Oil Chemists' Society 2014, 91, 385-394.
19. Ouni, Y.; Taamalli, A.; Gomez-Caravaca, A.M.; Segura-Carretero, A.; Fernandez-Gutierrez A.; Zarrouk, M. Characterisation and quantificaion of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF-MS method. Food Chemistry 2011, 127, 1263-1267.
20. IOOC. Method of analysis, preparation of the fatty acid methyl esters from olive oil and olive pomace oil. International Olive Oil Council, 2001, COI/T. 20/Doc.no. 24.
21. Kiralan, M.; Bayrak, A.; Ozkaya, M.T. Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean Area in Turkey. Journal of the American Oil Chemists' Society 2009, 86, 247-252.
22. Tanilgan, K.; Ozcan, M.M.; Unver, A. Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils. Grasas Aceites 2007, 58, 142-147.
23. Di Giovacchino, L.; Solinas, M.; Miccoli, M. Effect of extraction systems on the quality of virgin olive oil. Journal of the American Oil Chemists' Society 1994, 71, 1189-1194.
24. Cerretani, L.; Bendini, A.; Del Caro, A.; Piga, A.; Vacca, V.; Caboni, M.F. Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. European Food Research and Technology 2006, 222, 354-361.
25. Zarrouk, W.; Haddada, F.M.; Baccouri, B.; Oueslati, I.; Taamalli, X.F.; Lizzani-Cuvelier, L. Characterization of virgin olive oil from Southern Tunisia. European Food Research and Technology 2008, 110, 81-88.
26. Gomez-Caravaca, A.M.; Cerratani, L.; Bendini, A.; Segura-Carretero, A. Effect of filtration system on the phenolic content in virgin olive oil by HPCL-DAD-MSD. American Journal of Food Technology 2007, 2, 671-678.
27. Yousfi, K.; Cert, R.M.; Garcia, J.M. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Food Research and Technology 2006, 223, 117-124.
28. Rivas, A.; Sanchez-Ortiz, A.; Jimenez, B.; Garcia-Moyano, J.; Lorenzo, M.L. Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils. European Food Research and Technology 2013, 115, 621-630.
29. Gimeno, E.; Fito, M.; Lamuela-Raventos, R.M, De la Torre, M.C.; Lopez-Sabater, M.C. The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil. Food Chemistry 2002, 78, 207-211.
30. Montedoro, G.; Servilli, M.; Baldioli, M.; Miniati, E. Simple and hydrolysable phenolic compounds in virgin olive oil 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. Journal of Agricultural and Food Chemistry 1992, 40, 1571-1576.
31. Mateos, R.; Espartero, J.L.; Trujillo, M.; Riós, J.J.; Leon, C.M.; Alcudia, F. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. Journal of Agricultural and Food Chemistry 2001, 49, 2185-2192.
32. Preedy, V.R.; Watson, R.R. Olives and Olive Oil in the Health and Disease Prevention; Academic Press: San Diego, CA, 2010, 5-15
33. Pinelli, P.; Galardi, C.; Mulinacci, N.; Romani, A. Minor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chemistry 2003, 80, 331-336.
34. Romero, M.P.; Tovar, M.J.; Girona, J.; Motilva, M.J. Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. cv Arbequina) grown under different deficit irrigation strategies. Journal of Agricultural and Food Chemistry 2002, 50, 5349-5354.
35. Cicerale, S.; Lucas, L.; Keast, R. Biological activities of phenolic compounds present in virgin olive oil. International Journal of Molecular Sciences 2010, 11, 458-479.
36. Ilyasoglu, H.; Ozcelik, B.; Van Hoed, V.; Verhe, R. Characterization of Aegean olive oils by their minor compounds. Journal of the American Oil Chemists' Society 2010, 87, 627-636.
37. Vekiari, S.A.; Oreopoulou, V.; Kourkoutas, Y.; Kamoun, N.; Msallem, M.; Psimouli, V. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece. Grasas Aceites 2010, 61, 221-231.
38. Gomez-Romero, M.; Garcia-Villalba, R.; Carrasco-Pancorbo, A.; Fernandez-Gutierrez, A. Metabolism and Bioavailability of Olive Oil Polyphenols. In Olive Oil-Constituents, Quality, Health Properties, and Bioconversions; Boskou, D., Ed.; InTech: Rijeka, Croatia, 2012, 510.
39. Garcia-Villalba, R.; Carrasco-Pancorbo, A.; Oliveras-Ferraros, C.; Vazquez-Martin, A.; Menendez, J.A.; Segura-Carretero, A. Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method. Journal of Pharmaceutical and Biomedical Analysis 2010, 51, 416-429.
40. Murkovic, M.; Lechner, S.; Pietzka, A.; Bratacos, M.; Katzogiannos, E. Analysis of minor components in olive oil. Journal of Biochemical and Biophysical Methods 2004, 61, 155-160.
41. Ocakoglu, D.; Tokatli, F.; Ozen, B.; Korel, F. Distribution of simple phenols, phenolic acids, and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chemistry 2009, 113, 401-410.
42. Tura, D.; Failla, O.; Bassi, D.; Attilio, C.; Serraiocco, A. Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling. European Journal of Lipid Science and Technology 2013, 115, 196-210.
43. Andjelkovic, M.; Camp, J.V.; Pedra, M.; Renders, K.; Socaciu, C.; Verhe, R. Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils. Journal of Agricultural and Food Chemistry 2008, 56, 5181-5187.
44. Pellegrini, N.; Serafini, M.; Colombi, B.; Del Rio, D.; Salvatore, S.; Bianchi, M. Total antioxidant capacity of plant foods, beverages, and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition 2003, 133, 2812-2819.
45. Benito, M.; Oria, R.; Sanchez-Gimeno, A.C. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain). International Journal of Food Science and Technology 2010, 16, 523-530.
46. Guerfel, M.; Mansour, M.B.; Ouni, Y.; Guido, F.; Boujnah, D.; Zarrouk, M. Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation. Grasas Aceites 2012, 63, 290-295.
47. Douzane, M.; Nouani, A.; Dako, E.; Bellal, M. Influence of the variety, the crop year, and the growing on the fatty acid and tocopherols composition of some Algerian virgin olive oils. African Journal of Agricultural Research 2012, 7, 4738-4750.
48. Diraman, H.; Saygi, H.; Hsl, Y. Relationship between geographical origin and fatty acid composition of Turkish virgin olive oils for two harvest years. Journal of the American Oil Chemists' Society 2010, 87, 781-789.
49. Gurdeniz, G.; Ozen, B.; Tokatli, F. Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils. European Journal of Lipid Science and Technology 2010, 112, 218-226.
50. Youssef, O.; Guido, F.; Mokhar, G.; Nabil, B.Y.; Daoud, D.; Mokhtar, Z. The compositional quality and volatile compounds of samples from the blend of monovarietal olive oils cultivated in Tunisia. International Journal of Food Science and Technology 2011, 46, 678-686.