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Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS.
Molecules. 2021 Sep 17; 26(18)M

Abstract

Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean.

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Authors+Show Affiliations

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.

Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.

MeSH

Chromatography, High Pressure LiquidIridoidsOlive OilPhenolsTandem Mass Spectrometry

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34577106

Citation

Kalogiouri, Natasa P., et al. "Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils From Lesvos With Regard to Altitude and Farming System Analyzed By UHPLC-QTOF-MS." Molecules (Basel, Switzerland), vol. 26, no. 18, 2021.

Kalogiouri NP, Kritikou E, Martakos IC, et al. Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS. Molecules. 2021;26(18).

Kalogiouri, N. P., Kritikou, E., Martakos, I. C., Lazarou, C., Pentogennis, M., & Thomaidis, N. S. (2021). Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS. Molecules (Basel, Switzerland), 26(18). https://doi.org/10.3390/molecules26185634

Kalogiouri NP, et al. Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils From Lesvos With Regard to Altitude and Farming System Analyzed By UHPLC-QTOF-MS. Molecules. 2021 Sep 17;26(18) PubMed PMID: 34577106.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS. AU - Kalogiouri,Natasa P, AU - Kritikou,Evangelia, AU - Martakos,Ioannis C, AU - Lazarou,Constantina, AU - Pentogennis,Michalis, AU - Thomaidis,Nikolaos S, Y1 - 2021/09/17/ PY - 2021/07/24/received PY - 2021/09/01/revised PY - 2021/09/13/accepted PY - 2021/9/28/entrez PY - 2021/9/29/pubmed PY - 2021/11/12/medline KW - Kolovi KW - QTOF-MS KW - health claim KW - olive oil KW - phenolic content KW - secoiridoids JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 18 N2 - Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxidant, antimicrobial, anticarcinogenic, and anti-inflammatory properties, among others. Considering that EVOOs produced in Greece are recognized as high-quality products due to their rich phenolic content, it is imperative to characterize Greek monovarietal EVOOs and ensure that their uniqueness is closely linked to their botanical and territorial origin. In this work, an ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) analytical method combined with target and suspect screening was used to characterize monovarietal EVOOs of the Kolovi variety from Lesvos, and thereby establish their phenolic fingerprint. Overall, 25 phenols were determined, and the total quantification and semi-quantification results ranged between 251 and 1230 mg/kg, highlighting the high phenolic content of the Kolovi variety from the island of Lesvos in the North Aegean. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34577106/Characterization_of_the_Phenolic_Fingerprint_of_Kolovi_Extra_Virgin_Olive_Oils_from_Lesvos_with_Regard_to_Altitude_and_Farming_System_Analyzed_by_UHPLC_QTOF_MS_ DB - PRIME DP - Unbound Medicine ER -