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LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition.
Food Res Int. 2017 10; 100(Pt 3):477-485.FR

Abstract

The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) ('Chemlali', 'Chétoui', 'Zalmati' and 'crossbreeding Chemlali by Zalmati') extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were β-sitosterol, ∆-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24-methylene-cholesterol, cholesterol, campestanol, sitostanol, ∆-7-stigmastenol, ∆-5,24-stigmastadienol, and ∆-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from 'Chétoui' cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds.

Authors+Show Affiliations

Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, BP «1173», 3038, Université de Sfax, Tunisia.Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey.Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, BP «1173», 3038, Université de Sfax, Tunisia.Institut de l'olivier, 4170 Zarzis, Tunisia.Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax, BP «1173», 3038, Université de Sfax, Tunisia; Institut Supérieur de Biotechnologie de Sfax, BP"1175", 3038, Université de Sfax, Tunisia. Electronic address: mohamed.bouaziz@fsg.rnu.tn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28964371

Citation

Ammar, Sonda, et al. "LC-DAD/ESI-MS/MS Characterization of Phenolic Constituents in Tunisian Extra-virgin Olive Oils: Effect of Olive Leaves Addition On Chemical Composition." Food Research International (Ottawa, Ont.), vol. 100, no. Pt 3, 2017, pp. 477-485.
Ammar S, Kelebek H, Zribi A, et al. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition. Food Res Int. 2017;100(Pt 3):477-485.
Ammar, S., Kelebek, H., Zribi, A., Abichou, M., Selli, S., & Bouaziz, M. (2017). LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition. Food Research International (Ottawa, Ont.), 100(Pt 3), 477-485. https://doi.org/10.1016/j.foodres.2016.11.001
Ammar S, et al. LC-DAD/ESI-MS/MS Characterization of Phenolic Constituents in Tunisian Extra-virgin Olive Oils: Effect of Olive Leaves Addition On Chemical Composition. Food Res Int. 2017;100(Pt 3):477-485. PubMed PMID: 28964371.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition. AU - Ammar,Sonda, AU - Kelebek,Hasim, AU - Zribi,Akram, AU - Abichou,Mounir, AU - Selli,Serkan, AU - Bouaziz,Mohamed, Y1 - 2016/11/05/ PY - 2016/07/13/received PY - 2016/10/28/revised PY - 2016/11/02/accepted PY - 2017/10/2/entrez PY - 2017/10/2/pubmed PY - 2019/7/10/medline KW - Extra virgin olive oil KW - Phenolic compound. HPLC-DAD-ESI-MS/MS KW - Principal component analysis KW - ‘Crossbreeding Chemlali by Zalmati’ SP - 477 EP - 485 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 100 IS - Pt 3 N2 - The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) ('Chemlali', 'Chétoui', 'Zalmati' and 'crossbreeding Chemlali by Zalmati') extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were β-sitosterol, ∆-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24-methylene-cholesterol, cholesterol, campestanol, sitostanol, ∆-7-stigmastenol, ∆-5,24-stigmastadienol, and ∆-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from 'Chétoui' cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28964371/LC_DAD/ESI_MS/MS_characterization_of_phenolic_constituents_in_Tunisian_extra_virgin_olive_oils:_Effect_of_olive_leaves_addition_on_chemical_composition_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(16)30526-9 DB - PRIME DP - Unbound Medicine ER -