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Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics.
J Agric Food Chem. 2020 Mar 11; 68(10):3171-3183.JA

Abstract

Reversed-phase liquid chromatography with electrospray ionization-high-resolution/accuracy Fourier transform mass spectrometry (RPC-ESI-FTMS) and chemometrics were exploited to evaluate the influence of horizontal centrifugation by two- or three-phase decanters on the content of major phenolic secoiridoids in extravirgin olive oils (EVOOs). Despite the occurrence of other potential sources of variability typical of commercial olive oils, horizontal centrifugation was found to play a primary role, with a general increase of secoiridoid content occurring when two-phase decanters were used. As emphasized by principal component analysis (PCA), the increase involved preferentially oleacin and oleocanthal, when oxidative deterioration was purposely minimized during and/or after production, and oleuropein and ligstroside aglycones, when no vertical centrifugation was performed at the end of the productive cycle. The influence of the type of horizontal centrifugation was also emphasized by the elaboration of RPC-ESI-FTMS data based on hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA).

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Publisher Full Text (DOI)

Authors+Show Affiliations

De Ceglie C
No affiliation info available
Abbattista R
No affiliation info available
Losito I
No affiliation info available
Castellaneta A
No affiliation info available
Calvano CD
No affiliation info available
Bianco G
Dipartimento di Scienze, Università degli Studi della Basilicata, via dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
Palmisano F
No affiliation info available
Cataldi TRI
No affiliation info available

MeSH

CentrifugationChromatography, Reverse-PhaseFood HandlingFruitIridoidsOleaOlive OilOxidation-ReductionPhenolsSpectrometry, Mass, Electrospray Ionization

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

32052628

Citation

De Ceglie, Cristina, et al. "Influence of Horizontal Centrifugation Processes On the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: an Insight By Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics." Journal of Agricultural and Food Chemistry, vol. 68, no. 10, 2020, pp. 3171-3183.
De Ceglie C, Abbattista R, Losito I, et al. Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics. J Agric Food Chem. 2020;68(10):3171-3183.
De Ceglie, C., Abbattista, R., Losito, I., Castellaneta, A., Calvano, C. D., Bianco, G., Palmisano, F., & Cataldi, T. R. I. (2020). Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics. Journal of Agricultural and Food Chemistry, 68(10), 3171-3183. https://doi.org/10.1021/acs.jafc.0c00455
De Ceglie C, et al. Influence of Horizontal Centrifugation Processes On the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: an Insight By Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics. J Agric Food Chem. 2020 Mar 11;68(10):3171-3183. PubMed PMID: 32052628.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography-High-Resolution Mass Spectrometry and Chemometrics. AU - De Ceglie,Cristina, AU - Abbattista,Ramona, AU - Losito,Ilario, AU - Castellaneta,Andrea, AU - Calvano,Cosima Damiana, AU - Bianco,Giuliana, AU - Palmisano,Francesco, AU - Cataldi,Tommaso R I, Y1 - 2020/02/25/ PY - 2020/2/14/pubmed PY - 2020/3/20/medline PY - 2020/2/14/entrez KW - horizontal centrifugation KW - liquid chromatography−electrospray ionization−Fourier transform mass spectrometry KW - olive oil KW - secoiridoids SP - 3171 EP - 3183 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 68 IS - 10 N2 - Reversed-phase liquid chromatography with electrospray ionization-high-resolution/accuracy Fourier transform mass spectrometry (RPC-ESI-FTMS) and chemometrics were exploited to evaluate the influence of horizontal centrifugation by two- or three-phase decanters on the content of major phenolic secoiridoids in extravirgin olive oils (EVOOs). Despite the occurrence of other potential sources of variability typical of commercial olive oils, horizontal centrifugation was found to play a primary role, with a general increase of secoiridoid content occurring when two-phase decanters were used. As emphasized by principal component analysis (PCA), the increase involved preferentially oleacin and oleocanthal, when oxidative deterioration was purposely minimized during and/or after production, and oleuropein and ligstroside aglycones, when no vertical centrifugation was performed at the end of the productive cycle. The influence of the type of horizontal centrifugation was also emphasized by the elaboration of RPC-ESI-FTMS data based on hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/32052628/Influence_of_Horizontal_Centrifugation_Processes_on_the_Content_of_Phenolic_Secoiridoids_and_Their_Oxidized_Derivatives_in_Commercial_Olive_Oils:_An_Insight_by_Liquid_Chromatography_High_Resolution_Mass_Spectrometry_and_Chemometrics_ DB - PRIME DP - Unbound Medicine ER -
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