Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis
| Autor: | Antonio Luque-Muñoz, Ali Haidour, José Justicia, Juan M. Cuerva, Rubén Tapia |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Organoleptic lcsh:Medicine Mass spectrometry 01 natural sciences Article 03 medical and health sciences chemistry.chemical_compound Oleuropein Tandem Mass Spectrometry Oleocanthal Iridoids Chemical synthesis lcsh:Science Quadrupole mass analyzer Olive Oil Chromatography High Pressure Liquid Multidisciplinary Chromatography Chemistry 010401 analytical chemistry lcsh:R 0104 chemical sciences 030104 developmental biology Aglycone lcsh:Q Quantitative analysis (chemistry) Analytical chemistry Food Analysis Olive oil |
| Zdroj: | Digibug. Repositorio Institucional de la Universidad de Granada instname Scientific Reports Scientific Reports, Vol 9, Iss 1, Pp 1-9 (2019) |
| DOI: | 10.1038/s41598-019-52060-5 |
| Popis: | In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great interest for the olive oil sector. Currently, there is no consensus in which analytical method must be use to accurately determine these compounds in olive oil, mainly owing to the lack of reference standards for calibration. In this work, analytical standards of phenolic secoiridoids have been used to develop a quantitative and rapid analytical method by UHPLC-MS/MS, in which sample extraction is not carried out. Simple dilutions of the sample with dry tetrahydrofuran and dry acetonitrile were performed before analysing them. It is worth noting that under these conditions the generation of artefacts such as acetals and hemiacetals of the aldehydic forms is highly reduced. The detection and quantification was performed with a Xevo TQS tandem quadrupole mass spectrometer. The method was validated at four concentration levels and finally applied to six samples of extra virgin olive oil. |
| Databáze: | OpenAIRE |
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