Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil

Autores
Monasterio, Romina Paula; Olmo García, Lucía; Bajoub, Aadil; Fernández Gutiérrez, Alberto; Carrasco Pancorbo, Alegría
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on "multi-emission" detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004-7.143 g/mL and 0.013-23.810 g/mL, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Olmo García, Lucía. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Fil: Bajoub, Aadil. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Fil: Fernández Gutiérrez, Alberto. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Materia
FLUORESCENCE DETECTION
OLIVE OIL
PHENOLIC COMPOUNDS
SECOIRIDOIDS
FOOD METABOLOMICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23769
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23769
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oilMonasterio, Romina PaulaOlmo García, LucíaBajoub, AadilFernández Gutiérrez, AlbertoCarrasco Pancorbo, AlegríaFLUORESCENCE DETECTIONOLIVE OILPHENOLIC COMPOUNDSSECOIRIDOIDSFOOD METABOLOMICShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on "multi-emission" detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004-7.143 g/mL and 0.013-23.810 g/mL, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Olmo García, Lucía. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; EspañaFil: Bajoub, Aadil. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; EspañaFil: Fernández Gutiérrez, Alberto. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; EspañaFil: Carrasco Pancorbo, Alegría. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; EspañaMolecular Diversity Preservation International2016-09-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23769Monasterio, Romina Paula; Olmo García, Lucía; Bajoub, Aadil; Fernández Gutiérrez, Alberto; Carrasco Pancorbo, Alegría; Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 17; 10; 24-9-2016; 1-171422-0067CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/1422-0067/17/10/1627info:eu-repo/semantics/altIdentifier/doi/10.3390/ijms17101627info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:05:18Zoai:ri.conicet.gov.ar:11336/23769instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:05:19.195CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
title Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
spellingShingle Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
Monasterio, Romina Paula
FLUORESCENCE DETECTION
OLIVE OIL
PHENOLIC COMPOUNDS
SECOIRIDOIDS
FOOD METABOLOMICS
title_short Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
title_full Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
title_fullStr Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
title_full_unstemmed Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
title_sort Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
dc.creator.none.fl_str_mv Monasterio, Romina Paula
Olmo García, Lucía
Bajoub, Aadil
Fernández Gutiérrez, Alberto
Carrasco Pancorbo, Alegría
author Monasterio, Romina Paula
author_facet Monasterio, Romina Paula
Olmo García, Lucía
Bajoub, Aadil
Fernández Gutiérrez, Alberto
Carrasco Pancorbo, Alegría
author_role author
author2 Olmo García, Lucía
Bajoub, Aadil
Fernández Gutiérrez, Alberto
Carrasco Pancorbo, Alegría
author2_role author
author
author
author
dc.subject.none.fl_str_mv FLUORESCENCE DETECTION
OLIVE OIL
PHENOLIC COMPOUNDS
SECOIRIDOIDS
FOOD METABOLOMICS
topic FLUORESCENCE DETECTION
OLIVE OIL
PHENOLIC COMPOUNDS
SECOIRIDOIDS
FOOD METABOLOMICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on "multi-emission" detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004-7.143 g/mL and 0.013-23.810 g/mL, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Olmo García, Lucía. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Fil: Bajoub, Aadil. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Fil: Fernández Gutiérrez, Alberto. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
Fil: Carrasco Pancorbo, Alegría. Universidad de Granada. Facultad de Ciencias. Departamento de química analítica; España
description A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on "multi-emission" detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004-7.143 g/mL and 0.013-23.810 g/mL, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).
publishDate 2016
dc.date.none.fl_str_mv 2016-09-24
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23769
Monasterio, Romina Paula; Olmo García, Lucía; Bajoub, Aadil; Fernández Gutiérrez, Alberto; Carrasco Pancorbo, Alegría; Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 17; 10; 24-9-2016; 1-17
1422-0067
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23769
identifier_str_mv Monasterio, Romina Paula; Olmo García, Lucía; Bajoub, Aadil; Fernández Gutiérrez, Alberto; Carrasco Pancorbo, Alegría; Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil; Molecular Diversity Preservation International; International Journal of Molecular Sciences; 17; 10; 24-9-2016; 1-17
1422-0067
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/1422-0067/17/10/1627
info:eu-repo/semantics/altIdentifier/doi/10.3390/ijms17101627
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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