6533b7d9fe1ef96bd126b940
RESEARCH PRODUCT
Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry.
Ernesto F. Simó-alfonsoJosé Manuel Herrero-martínezMaría Jesús Lerma-garcíaGuillermo Ramis-ramossubject
chemistry.chemical_classificationChromatographyResolution (mass spectrometry)Electrospray ionizationFatty acidGeneral MedicinePhenolic acidMass spectrometryAnalytical ChemistryPropanolchemistry.chemical_compoundVegetable oilchemistryPhenolsFood Sciencedescription
Abstract The genetic varieties of Spanish extra virgin olive oils (Arbequina, Hojiblanca and Picual) were predicted by direct infusion of the samples in the electrospray ionization source of a mass spectrometer, followed by linear discriminant analysis of the spectral data. The samples were 1:50 diluted (v/v) with an 85:15 propanol/methanol (v/v) mixture containing 40 mM KOH and infused. The abundances of the [M–H] − peaks of the free fatty acids (7 peaks) and 28 phenolic compounds (20 peaks) were measured. Ratios of pairs of peak abundances were used as predictors in the construction of the linear discriminant analysis models. An excellent resolution between the three genetic varieties was achieved.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2007-09-18 | Food chemistry |