| Title: | "Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil" |
| Author(s): | Carvalho AGA; Olmo-Garcia L; Gaspar BRA; Carrasco-Pancorbo A; Castelo-Branco VN; Torres AG; |
| Address: | "Laboratory of Nutritional Biochemistry and Food Science, Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, Brazil. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain. Laboratory of Food Biotechnology, Fluminense Federal University, Niteroi 24230-340, RJ, Brazil" |
| DOI: | 10.3390/molecules25184193 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO's typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers' health" |
| Keywords: | Antioxidants/chemistry Brazil Fatty Acids/chemistry Humans Industrial Oils/analysis Iridoids/chemistry Metabolome Olive Oil/*chemistry Phenols/chemistry Plant Extracts/*chemistry Solid Phase Microextraction Sterols/chemistry Tandem Mass Spectrometry Tocop; |
| Notes: | "MedlineCarvalho, Aline Gabrielle Alves de Olmo-Garcia, Lucia Gaspar, Bruna Rachel Antunes Carrasco-Pancorbo, Alegria Castelo-Branco, Vanessa Naciuk Torres, Alexandre Guedes eng 001/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ 432484/2016-7 and 434637/2018-1/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ B-AGR-416-UGR18/European Regional Development Fund/ E-26/010.001436/2019/Fundacao Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro/ Switzerland 2020/09/17 Molecules. 2020 Sep 13; 25(18):4193. doi: 10.3390/molecules25184193" |
