New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils
| Autor: | Fabrizio Melani, Marzia Migliorini, Lorenzo Cecchi, Marzia Innocenti, Nadia Mulinacci, Lanfranco S. Conte |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Tunisia (+)-1-Acetoxypinoresinol HPLC-TOF Lampante Olive Oil 1-acetoxypinoresinol Olive oil frauds 01 natural sciences Lignans Analytical Chemistry 03 medical and health sciences chemistry.chemical_compound Food Quality Furans Olive Oil Chromatography High Pressure Liquid Refining (metallurgy) Lignan 030109 nutrition & dietetics Chromatography 010401 analytical chemistry General Medicine (+)-Pinoresinol 0104 chemical sciences Italy chemistry Pinoresinol Spain Bleaching Isobaric process Food Science Olive oil |
| Zdroj: | Food Chemistry. 219:148-157 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.09.132 |
| Popis: | Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/MS to evaluate their lignan content and detected, for the first time, some isobaric forms of natural (+)-pinoresinol and (+)-1-acetoxypinoresinol. Then we analyzed partially and fully-refined oils from Italy, Tunisia and Spain. The isobaric forms occur only during the bleaching step of the refining process and remain unaltered after the final deodorizing step. Molecular dynamic simulation helped to identify the most probable chemical structures corresponding to these new isobars with data in agreement with the chromatographic findings. The total lignan amounts in commercial olive oils was close to 2mg/L. Detection of these new lignans can be used as marker of undeclared refining procedures in commercial extra-virgin and/or Virgin Olive Oils. |
| Databáze: | OpenAIRE |
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