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Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin.
Food Chem. 2018 Feb 15; 241:328-337.FC

Abstract

Changes in phenolic profiles and color parameters can help to differentiate between extra virgin olive oils (EVOOs) with protected designation of origin (PDO). Phenolic profile characterization and CIELAB parameters determination of 9 PDO EVOOs from Spain were developed. Both properties of EVOOs are very relevant to their commercialization and increase the product value. The Serrana de Espadán olive cultivar was characterized for the first time and showed the highest pinoresinol concentrations and clarities in these olive oils, which are important values for the product image. To detect fraudulent instrumental work and implement quality control, principal component analysis (PCA) and linear discriminant analysis (LDA) were performed. EVOO geographical origin and cultivar distributions were achieved with cumulative variances of 93.4% and 92.4%, respectively. A categorization of PDO EVOOs was proposed using the following 7 phenolic compounds: phenolic alcohols (tyrosol and hydroxytyrosol), 3,4-DHPEA-EDA, 3,4-DHPEA-EA, p-HPEA-EDA, pinoresinol and total phenolic compounds.

Authors+Show Affiliations

Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain; Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, P.O. Box 233, Santiago, Chile. Electronic address: mercedes.becher@gmail.com.Department of Integrated Sciences, Faculty of Experimental Sciences, University of Huelva, Avd. Tres de Marzo S/N., 21007 Huelva, Spain.Department of Integrated Sciences, Faculty of Experimental Sciences, University of Huelva, Avd. Tres de Marzo S/N., 21007 Huelva, Spain.Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, P.O. Box 233, Santiago, Chile.Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain.Department of Chemistry and Material Sciences, Area of Analytical Chemistry, Faculty of Experimental Sciences, University of Huelva, Agrifood Campus of International Excellence, CeiA3. Avd. Tres de Marzo S/N., 21007 Huelva, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28958536

Citation

Becerra-Herrera, Mercedes, et al. "Characterization and Evaluation of Phenolic Profiles and Color as Potential Discriminating Features Among Spanish Extra Virgin Olive Oils With Protected Designation of Origin." Food Chemistry, vol. 241, 2018, pp. 328-337.
Becerra-Herrera M, Vélez-Martín A, Ramos-Merchante A, et al. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin. Food Chem. 2018;241:328-337.
Becerra-Herrera, M., Vélez-Martín, A., Ramos-Merchante, A., Richter, P., Beltrán, R., & Sayago, A. (2018). Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin. Food Chemistry, 241, 328-337. https://doi.org/10.1016/j.foodchem.2017.08.106
Becerra-Herrera M, et al. Characterization and Evaluation of Phenolic Profiles and Color as Potential Discriminating Features Among Spanish Extra Virgin Olive Oils With Protected Designation of Origin. Food Chem. 2018 Feb 15;241:328-337. PubMed PMID: 28958536.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin. AU - Becerra-Herrera,Mercedes, AU - Vélez-Martín,Alberto, AU - Ramos-Merchante,Adrián, AU - Richter,Pablo, AU - Beltrán,Rafael, AU - Sayago,Ana, Y1 - 2017/09/01/ PY - 2016/11/18/received PY - 2017/08/29/revised PY - 2017/08/30/accepted PY - 2017/9/30/entrez PY - 2017/9/30/pubmed PY - 2017/11/9/medline KW - CIELAB KW - Extra-virgin olive oil (EVOO) KW - Multivariate statistics KW - Olive cultivar KW - Phenolic compounds KW - Protected designation of origin (PDO) KW - UHPLC-ESI-MS/MS SP - 328 EP - 337 JF - Food chemistry JO - Food Chem VL - 241 N2 - Changes in phenolic profiles and color parameters can help to differentiate between extra virgin olive oils (EVOOs) with protected designation of origin (PDO). Phenolic profile characterization and CIELAB parameters determination of 9 PDO EVOOs from Spain were developed. Both properties of EVOOs are very relevant to their commercialization and increase the product value. The Serrana de Espadán olive cultivar was characterized for the first time and showed the highest pinoresinol concentrations and clarities in these olive oils, which are important values for the product image. To detect fraudulent instrumental work and implement quality control, principal component analysis (PCA) and linear discriminant analysis (LDA) were performed. EVOO geographical origin and cultivar distributions were achieved with cumulative variances of 93.4% and 92.4%, respectively. A categorization of PDO EVOOs was proposed using the following 7 phenolic compounds: phenolic alcohols (tyrosol and hydroxytyrosol), 3,4-DHPEA-EDA, 3,4-DHPEA-EA, p-HPEA-EDA, pinoresinol and total phenolic compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28958536/Characterization_and_evaluation_of_phenolic_profiles_and_color_as_potential_discriminating_features_among_Spanish_extra_virgin_olive_oils_with_protected_designation_of_origin_ DB - PRIME DP - Unbound Medicine ER -