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)

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

doi:10.1016/j.foodchem.2014.08.054

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)

Food Chem. 2015 Mar 1:170:366-77. doi: 10.1016/j.foodchem.2014.08.054. Epub 2014 Aug 24.

Authors

Cristiano Augusto Ballus¹, Rosa Quirantes-Piné², Abdelhakim Bakhouche³, Luiz Fernando de Oliveira da Silva⁴, Adelson Francisco de Oliveira⁵, Enilton Fick Coutinho⁶, Dorli Mario da Croce⁷, Antonio Segura-Carretero⁸, Helena Teixeira Godoy¹

Affiliations

¹ Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
² Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
³ Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, c/ Fuentenueva s/n, 18071 Granada, Spain.
⁴ Agricultural and Livestock Research Corporation of the State of Minas Gerais (EPAMIG), Maria da Fé Experimental Farm, Rua Washington Alvarenga Viglioni s/n, 37517-000 Maria da Fé, MG, Brazil.
⁵ Agricultural and Livestock Research Corporation of the State of Minas Gerais (EPAMIG), South of Minas Regional Unity, Rodovia Lavras/Ijaci, Km 02, 37200-000 Lavras, MG, Brazil.
⁶ Brazilian Agricultural Research Corporation, Agricultural Research Center for Temperate Climate (EMBRAPA - CPACT), BR 392, Km 78, 96001-970 Pelotas, RS, Brazil.
⁷ Agricultural Research and Rural Extension Corporation of the State of Santa Catarina (EPAGRI), Rua Servidão Ferdinando Tusset s/n, 89801-970 Chapecó, SC, Brazil.
⁸ Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, c/ Fuentenueva s/n, 18071 Granada, Spain. Electronic address: ansegura@ugr.es.

PMID: 25306359
DOI: 10.1016/j.foodchem.2014.08.054

Abstract

In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.

Keywords: Mass spectrometry; Phenolic compounds; Principal component analysis; RRLC–ESI-TOF-MS; Virgin olive oil.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Brazil
Chromatography, Liquid / methods*
Olea / chemistry*
Olive Oil / chemistry*
Phenols / analysis*
Plant Oils / chemistry*
Spectrometry, Mass, Electrospray Ionization / methods*

Substances

Olive Oil
Phenols
Plant Oils