IBAM   22618
INSTITUTO DE BIOLOGIA AGRICOLA DE MENDOZA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Potential of liquid chromatography coupled to fluorescence in food metabolomics: determination of phenolic compounds in virgin olive oil
Autor/es:
OLMO-GARCÍA, L.; FERNÁNDEZ-GUTIÉRREZ, A.; MONASTERIO, R.P.; HURTADO-FERNÁNDEZ, E.; BAJOUD, A.; CARRASCO PANCORBO, A.
Lugar:
Béni Mellal
Reunión:
Encuentro; The 6th Internationnal Meetting on Chemometrics, Quality and Molecular Chemistry; 2016
Institución organizadora:
Sultan Moulay slimane University Faculty of Science and Technology and Superior School of Technology Beni Mellel
Resumen:
The determination of phenolic compounds is attracting considerable attention since they contribute to the stability of VOO against auto-oxidation, have an important role on its organoleptic properties and have been linked to the prevention of diseases related to oxidative stress. These metabolites are also important from a commercial point of view, since the phenolic profile of a VOO can represent a very useful distinctive feature for international protection labels of geographical indications, for example. In addition, declaring the phenolic content of a VOO in its label can represent, nowadays, a strategy for attracting consumer?s attention, as international organisms such as the European Food Safety Authority (EFSA) have approved the use of health claims concerning olive oil phenols. Nevertheless, the inexistence of an official measuring method for individual phenolic compounds with labelling purposes is depriving the producers and consumers of the benefits derived from this regulation. Liquid chromatographic (LC) methods coupled to different detectors can be pointed out among the most employed, but the use of MS is becoming almost mandatory in order to overcome the absence of appropriate pure standards. Unfortunately, this detector is not always available in routine laboratories due to its high acquisition and maintenance costs, so a cheaper and accessible alternative is needed.The molecular structure of most of the phenolic compounds makes them potentially detectable by a fluorescence (FL) detector, so FL (with higher selectivity and sensitivity than UV) could be offered as a robust and reliable alternative to MS detection systems. A limited number of LC-FL methods in the field of olive oil analysis have been published, and they have been mainly focused on the determination of few compounds belonging to some particular families of phenols, although this is a very complex fraction which includes simple phenols, phenolic acids, flavonoids, lignans and secoiridoids. In this study, a powerful chromatographic method coupled to a fluorescence detector which allowed the identification of 26 phenolic compounds (belonging to different chemical families) and the quantification of 23 of them was developed. Excitation wavelength was set at 285 nm and four emission wavelengths (316 nm, 328 nm, 350 nm and 450 nm) were used in order to obtain four different chromatographic traces per run. Non-commercially available previously isolated phenolic compounds and a MS detector were used in order to confirm the chromatographic peaks identity. After a proper validation, the new methodology was applied to the determination of phenolic compounds in ten VOO samples. Secoiridoids were the most abundant fraction in all the samples, followed by phenolic alcohols and lignans, respectively.