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Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Picholine marocaine" Cultivar.
Molecules. 2020 Nov 19; 25(22)M

Abstract

Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg-1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg-1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg-1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg-1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg-1), followed by α-tocotrienol (2.5 mg kg-1), γ-tocopherol (4.5 mg kg-1) and β-tocopherol (1.9 mg kg-1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).

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Authors+Show Affiliations

Bouymajane A
Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Sciences, Moulay Ismail University, Zitoune Meknes BP 11201, Morocco. Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Oulad El Majdoub Y
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Cacciola F
Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy.
Russo M
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Salafia F
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Trozzi A
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Rhazi Filali F
Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Sciences, Moulay Ismail University, Zitoune Meknes BP 11201, Morocco.
Dugo P
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy. Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Mondello L
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy. Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy. Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy. BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.

MeSH

EstersFatty AcidsGeographyMoroccoOlive OilPhenolsPrincipal Component AnalysisVitamin E

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33228191

Citation

Bouymajane, Aziz, et al. "Characterization of Phenolic Compounds, Vitamin E and Fatty Acids From Monovarietal Virgin Olive Oils of "Picholine Marocaine" Cultivar." Molecules (Basel, Switzerland), vol. 25, no. 22, 2020.
Bouymajane A, Oulad El Majdoub Y, Cacciola F, et al. Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Picholine marocaine" Cultivar. Molecules. 2020;25(22).
Bouymajane, A., Oulad El Majdoub, Y., Cacciola, F., Russo, M., Salafia, F., Trozzi, A., Rhazi Filali, F., Dugo, P., & Mondello, L. (2020). Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Picholine marocaine" Cultivar. Molecules (Basel, Switzerland), 25(22). https://doi.org/10.3390/molecules25225428
Bouymajane A, et al. Characterization of Phenolic Compounds, Vitamin E and Fatty Acids From Monovarietal Virgin Olive Oils of "Picholine Marocaine" Cultivar. Molecules. 2020 Nov 19;25(22) PubMed PMID: 33228191.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Picholine marocaine" Cultivar. AU - Bouymajane,Aziz, AU - Oulad El Majdoub,Yassine, AU - Cacciola,Francesco, AU - Russo,Marina, AU - Salafia,Fabio, AU - Trozzi,Alessandra, AU - Rhazi Filali,Fouzia, AU - Dugo,Paola, AU - Mondello,Luigi, Y1 - 2020/11/19/ PY - 2020/10/23/received PY - 2020/11/12/revised PY - 2020/11/16/accepted PY - 2020/11/24/entrez PY - 2020/11/25/pubmed PY - 2021/4/7/medline KW - GC-FID/MS KW - HPLC-PDA/ESI-MS KW - NP-HPLC/FLD KW - Picholine marocaine KW - fatty acids KW - phenolic compounds KW - virgin olive oils KW - vitamin E JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 22 N2 - Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg-1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg-1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg-1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg-1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg-1), followed by α-tocotrienol (2.5 mg kg-1), γ-tocopherol (4.5 mg kg-1) and β-tocopherol (1.9 mg kg-1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid). SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/33228191/Characterization_of_Phenolic_Compounds_Vitamin_E_and_Fatty_Acids_from_Monovarietal_Virgin_Olive_Oils_of_"Picholine_marocaine"_Cultivar_ DB - PRIME DP - Unbound Medicine ER -