Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim
Autor: | Inmaculada Criado-Navarro, María Asunción López-Bascón, Feliciano Priego-Capote |
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Rok vydání: | 2020 |
Předmět: |
Chemistry
Fatty Acids General Chemistry Health benefits Oleic acid chemistry.chemical_compound Health claims on food labels Phenols Tandem Mass Spectrometry Olea Lc ms ms Humans Food science Diet Healthy General Agricultural and Biological Sciences Olive Oil Chromatography High Pressure Liquid Olive oil |
Zdroj: | Journal of agricultural and food chemistry. 68(34) |
ISSN: | 1520-5118 |
Popis: | The health benefits of extra virgin olive oil (EVOO) are associated to its fatty acids profile (with predominance of oleic acid) and to the minor components that include phenols, among others. Phenols are responsible for the only health claim of olive oil reported in the Commission Regulation (EU) 432/2012. Here, we have applied a liquid chromatography-tandem mass spectrometry method to determine the most abundant phenols included in the health claim (with special emphasis on secoiridoids) in 1239 EVOO samples produced in two consecutive agronomical seasons. The predominant cultivars in Spain ("Picual", "Arbequina", "Hojiblanca", and "Cornicabra") were evaluated. We also studied the influence of harvesting date and orchard location on the EVOO phenolic concentration. A great variability in phenolic content, from 1 to 2850 mg/kg, was found in these EVOOs, and not all of them (4.6 and 23.1% in the two seasons) reported a concentration above 250 mg/kg to certify the health claim. |
Databáze: | OpenAIRE |
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