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Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study.
Molecules. 2021 Nov 26; 26(23)M

Abstract

In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit.

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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 Food 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 Food 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 Food 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

AldehydesChromatography, High Pressure LiquidFruitGlucosidesGreeceIridoidsOleaOlive OilPhenolsPhenylethyl AlcoholPhytochemicalsTandem Mass SpectrometryTocopherols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34885766

Citation

Martakos, Ioannis, et al. "Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study." Molecules (Basel, Switzerland), vol. 26, no. 23, 2021.

Martakos I, Katsianou P, Koulis G, et al. Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study. Molecules. 2021;26(23).

Martakos, I., Katsianou, P., Koulis, G., Efstratiou, E., Nastou, E., Nikas, S., Dasenaki, M., Pentogennis, M., & Thomaidis, N. (2021). Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study. Molecules (Basel, Switzerland), 26(23). https://doi.org/10.3390/molecules26237182

Martakos I, et al. Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study. Molecules. 2021 Nov 26;26(23) PubMed PMID: 34885766.

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

TY - JOUR T1 - Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study. AU - Martakos,Ioannis, AU - Katsianou,Panagiota, AU - Koulis,Georgios, AU - Efstratiou,Elvira, AU - Nastou,Eleni, AU - Nikas,Stylianos, AU - Dasenaki,Marilena, AU - Pentogennis,Michalis, AU - Thomaidis,Nikolaos, Y1 - 2021/11/26/ PY - 2021/10/27/received PY - 2021/11/22/revised PY - 2021/11/23/accepted PY - 2021/12/10/entrez PY - 2021/12/11/pubmed PY - 2022/2/15/medline KW - Kolovi Lesvos variety KW - antioxidants KW - high performance liquid chromatography KW - mass spectrometry KW - olive fruit KW - phenolics KW - pigments KW - squalene KW - tocopherols JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 23 N2 - In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34885766/Development_of_Analytical_Strategies_for_the_Determination_of_Olive_Fruit_Bioactive_Compounds_Using_UPLC_HRMS_and_HPLC_DAD__Chemical_Characterization_of_Kolovi_Lesvos_Variety_as_a_Case_Study_ DB - PRIME DP - Unbound Medicine ER -