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New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils.
Food Chem. 2017 Mar 15; 219:148-157.FC

Abstract

Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/MS to evaluate their lignan content and detected, for the first time, some isobaric forms of natural (+)-pinoresinol and (+)-1-acetoxypinoresinol. Then we analyzed partially and fully-refined oils from Italy, Tunisia and Spain. The isobaric forms occur only during the bleaching step of the refining process and remain unaltered after the final deodorizing step. Molecular dynamic simulation helped to identify the most probable chemical structures corresponding to these new isobars with data in agreement with the chromatographic findings. The total lignan amounts in commercial olive oils was close to 2mg/L. Detection of these new lignans can be used as marker of undeclared refining procedures in commercial extra-virgin and/or Virgin Olive Oils.

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Authors+Show Affiliations

Cecchi L
Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy.
Innocenti M
Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy.
Melani F
Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy.
Migliorini M
PromoFirenze, Azienda Speciale della CCIAA di Firenze, Divisione Laboratorio Chimico, via Orcagna 70, 50121 Firenze, Italy.
Conte L
Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/a, 33100 Udine, Italy.
Mulinacci N
Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy. Electronic address: nadia.mulinacci@unifi.it.

MeSH

Chromatography, High Pressure LiquidFood QualityFuransItalyLignansOlive OilSpainTunisia

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27765211

Citation

Cecchi, Lorenzo, et al. "New Isobaric Lignans From Refined Olive Oils as Quality Markers for Virgin Olive Oils." Food Chemistry, vol. 219, 2017, pp. 148-157.
Cecchi L, Innocenti M, Melani F, et al. New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils. Food Chem. 2017;219:148-157.
Cecchi, L., Innocenti, M., Melani, F., Migliorini, M., Conte, L., & Mulinacci, N. (2017). New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils. Food Chemistry, 219, 148-157. https://doi.org/10.1016/j.foodchem.2016.09.132
Cecchi L, et al. New Isobaric Lignans From Refined Olive Oils as Quality Markers for Virgin Olive Oils. Food Chem. 2017 Mar 15;219:148-157. PubMed PMID: 27765211.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils. AU - Cecchi,Lorenzo, AU - Innocenti,Marzia, AU - Melani,Fabrizio, AU - Migliorini,Marzia, AU - Conte,Lanfranco, AU - Mulinacci,Nadia, Y1 - 2016/09/21/ PY - 2016/05/03/received PY - 2016/08/19/revised PY - 2016/09/20/accepted PY - 2016/10/22/pubmed PY - 2016/12/31/medline PY - 2016/10/22/entrez KW - (+)-1-Acetoxypinoresinol KW - (+)-Pinoresinol KW - Bleaching KW - HPLC-TOF KW - Lampante Olive Oil KW - Olive oil frauds SP - 148 EP - 157 JF - Food chemistry JO - Food Chem VL - 219 N2 - Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/MS to evaluate their lignan content and detected, for the first time, some isobaric forms of natural (+)-pinoresinol and (+)-1-acetoxypinoresinol. Then we analyzed partially and fully-refined oils from Italy, Tunisia and Spain. The isobaric forms occur only during the bleaching step of the refining process and remain unaltered after the final deodorizing step. Molecular dynamic simulation helped to identify the most probable chemical structures corresponding to these new isobars with data in agreement with the chromatographic findings. The total lignan amounts in commercial olive oils was close to 2mg/L. Detection of these new lignans can be used as marker of undeclared refining procedures in commercial extra-virgin and/or Virgin Olive Oils. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27765211/New_isobaric_lignans_from_Refined_Olive_Oils_as_quality_markers_for_Virgin_Olive_Oils_ DB - PRIME DP - Unbound Medicine ER -