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RESEARCH PRODUCT
Classification of Extra Virgin Olive Oils Produced at La Comunitat Valenciana According to Their Genetic Variety Using Sterol Profiles Established by High-Performance Liquid Chromatography with Mass Spectrometry Detection
José Manuel Herrero-martínezErnesto F. Simó-alfonsoMaría Jesús Lerma-garcíaVictoria Concha-herrerasubject
ChromatographyResolution (mass spectrometry)Discriminant AnalysisPhytosterolsGeneral ChemistryMass spectrometryHigh-performance liquid chromatographyMass SpectrometrySterolAcetic acidchemistry.chemical_compoundVegetable oilSpecies SpecificitychemistrySpainOleaPlant OilsGeneral Agricultural and Biological SciencesOlive OilChromatography High Pressure LiquidControl methodsOlive oildescription
A method to classify extra virgin olive oils (EVOOs) according to their genetic variety using sterol profiles obtained by high-performance liquid chromatography (HPLC) with mass spectrometry (MS) detection has been developed. Sterol extracts were chromatographed on a dC18 Atlantis column (100x3 mm, 3 microm) with a gradient of acetonitrile/water (0.01% acetic acid) at a flow rate of 1.0 mL min(-1) and positive-ion mode MS detection. Using linear discriminant analysis of the HPLC-MS data (extracted ion chromatograms), EVOO samples belonging to six genetic varieties cultivated at La Comunitat Valenciana, Spain (Arbequina, Borriolenca, Canetera, Farga, Picual, and Serrana), were correctly classified with an excellent resolution among all of the categories.
year | journal | country | edition | language |
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2009-11-02 | Journal of Agricultural and Food Chemistry |