Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters
| Autor: | Michalis Pentogennis, Marios Kostakis, Nikolaos S. Thomaidis, Ioannis Martakos, Marilena E. Dasenaki |
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| Rok vydání: | 2019 |
| Předmět: |
Health (social science)
pigments Plant Science squalene lcsh:Chemical technology Health Professions (miscellaneous) Microbiology High-performance liquid chromatography Article Squalene chemistry.chemical_compound Pigment olive oil-production parameters Chromatography detector heterocyclic compounds lcsh:TP1-1185 Tocopherol Food science high-performance liquid chromatography Malaxation Carotenoid chemistry.chemical_classification organic chemicals food and beverages cultivation parameters olive oil biological factors Dilution chemistry visual_art visual_art.visual_art_medium sense organs tocopherols Food Science |
| Zdroj: | Foods Foods, Vol 9, Iss 1, p 31 (2019) Volume 9 Issue 1 |
| ISSN: | 2304-8158 |
| Popis: | A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (&alpha sum of (&beta + &gamma ), and &delta ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-propanol, followed by reversed phase-high-pressure liquid chromatography equipped with a diode array detector (RP-HPLC-DAD). Chromatographic separation was performed using a C18 column, while the mobile phase consisted of acetonitrile and methanol using a gradient elution program. The methodology was optimized, validated, and applied to the analysis of 452 samples of Extra Virgin Olive Oil (EVOOs) and Virgin Olive Oil (VOOs) originated from five islands of the Northeastern Aegean Region, in Greece. From the obtained results, it was indicated that the carotenoid, tocopherol, and squalene content was relatively high, while the chlorophyll content was low. Furthermore, the acquired results were studied and compared in order to obtain useful information about the correlation of the concentration levels of these compounds in olive oil to different cultivation and olive oil production parameters. Several parameters were found to play a significant role on the pigment and antioxidant content of olive oil, such as the olive tree variety, geographical origin, fruit maturation stage during harvesting, and addition of water during malaxation, while other parameters such as the altitude of cultivation, the type of farming (organic or conventional), and the type of olive mill did not seem to affect the levels of these compounds. |
| Databáze: | OpenAIRE |
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