Tags

Type your tag names separated by a space and hit enter

LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
J Mass Spectrom. 2019 Mar; 54(3):227-238.JM

Abstract

The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels.

Authors+Show Affiliations

Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey.Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, Adana, Turkey. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30593706

Citation

Amanpour, Asghar, et al. "LC-DAD-ESI-MS/MS-based Phenolic Profiling and Antioxidant Activity in Turkish Cv. Nizip Yaglik Olive Oils From Different Maturity Olives." Journal of Mass Spectrometry : JMS, vol. 54, no. 3, 2019, pp. 227-238.
Amanpour A, Kelebek H, Selli S. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. J Mass Spectrom. 2019;54(3):227-238.
Amanpour, A., Kelebek, H., & Selli, S. (2019). LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. Journal of Mass Spectrometry : JMS, 54(3), 227-238. https://doi.org/10.1002/jms.4326
Amanpour A, Kelebek H, Selli S. LC-DAD-ESI-MS/MS-based Phenolic Profiling and Antioxidant Activity in Turkish Cv. Nizip Yaglik Olive Oils From Different Maturity Olives. J Mass Spectrom. 2019;54(3):227-238. PubMed PMID: 30593706.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives. AU - Amanpour,Asghar, AU - Kelebek,Hasim, AU - Selli,Serkan, PY - 2018/11/02/received PY - 2018/12/12/revised PY - 2018/12/17/accepted PY - 2018/12/30/pubmed PY - 2019/4/5/medline PY - 2018/12/30/entrez KW - LC-DAD-ESI-MS/MS KW - antioxidant activity KW - olive oil KW - phenolic compounds KW - ripening SP - 227 EP - 238 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 54 IS - 3 N2 - The current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels. SN - 1096-9888 UR - https://www.unboundmedicine.com/medline/citation/30593706/LC_DAD_ESI_MS/MS_based_phenolic_profiling_and_antioxidant_activity_in_Turkish_cv__Nizip_Yaglik_olive_oils_from_different_maturity_olives_ DB - PRIME DP - Unbound Medicine ER -