| Title | Classification of Extra Virgin Olive Oils Produced at La Comunitat Valenciana According to Their Genetic Variety Using Sterol Profiles Established by High-Performance Liquid Chromatography with Mass Spectrometry Detection. | | Author(s) | Lerma-García MJ, Concha-Herrera V, Herrero-Martínez JM, Simó-Alfonso EF | | Institution | Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, E-46100 Burjassot, Valencia, Spain. | | Source | J Agric Food Chem 2009 Nov 2. | | Abstract | A method to classify extra virgin olive oils (EVOOs) according to their genetic variety using sterol profiles obtained by high-performance liquid chromatography (HPLC) with mass spectrometry (MS) detection has been developed. Sterol extracts were chromatographed on a dC(18) Atlantis column (100 x 3 mm, 3 mum) with a gradient of acetonitrile/water (0.01% acetic acid) at a flow rate of 1.0 mL min(-1) and positive-ion mode MS detection. Using linear discriminant analysis of the HPLC-MS data (extracted ion chromatograms), EVOO samples belonging to six genetic varieties cultivated at La Comunitat Valenciana, Spain (Arbequina, Borriolenca, Canetera, Farga, Picual, and Serrana), were correctly classified with an excellent resolution among all of the categories. | | Language | ENG | | Pub Type(s) | JOURNAL ARTICLE
| | PubMed ID | 19883071 |
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