AUTHENTICATION OF ITALIAN AND SPANISH OLIVE OILS USING ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION TANDEM MASS SPECTROMETRY

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43914134" target="_blank" >RIV/60461373:22330/17:43914134 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

AUTHENTICATION OF ITALIAN AND SPANISH OLIVE OILS USING ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHY COUPLED TO HIGH RESOLUTION TANDEM MASS SPECTROMETRY

Original language description

Olive oil represents a highly valuable commodity which might be subjected to fraudulent activities. Particularly, dilution with cheaper plant oil, substitution by a lower quality grade and /or geographical provenance mislabeling are typical issues of high concern. In the latter case, especially the highly valued extra virgin olive oils originating from the countries of the Mediterranean region are vulnerable to fraud. In addition to classic methods, various techniques based on mass spectrometry, nuclear magnetic resonance and vibrational spectroscopy have been increasingly used to authenticate olive oils. Regarding laboratory strategies, verification of geographical origin is a considerably challenging task. In the recent years, untargeted metabolomics, study on small-molecule metabolite fingerprints, has shown a good authentication potential demonstrated at numerous studies dealing with the geographical origin of various commodities such as tea, coffee, fermented beverages, honey, meat as well as olive oil. Within this study, ultra-high performance liquid chromatography coupled to high resolution tandem mass spectrometry (U-HPLC-HRMS/MS) employing Q-Exactive Plus followed by multivariate data analysis was utilized for the purpose of geographical origin authentication of olive oil. A newly developed analytical method was tested on a wide set of Italian monovarietal extra virgin olive oils (EVOO; n = 154) and Spanish olive oils represented by monovarietal and coupage olive oils of different quality grade (n = 93). Unsupervised principal component analysis (PCA) followed by supervised orthogonal partial least square discriminant analysis (OPLS-DA) were used to create statistical models for classification of samples according to (i) EVOO geographical origin (Italy x Spain), (ii) quality grade of Spanish oils (EVOO x non-EVOO), and (iii) blending of Spanish olive oil (monovarietal x coupage), the results are presented in Figure 1. The constructed statistical models showed good prediction ability for all the tested criteria (Q2 &gt; 0.6). Their applicability was successfully verified using leave-one-out cross validation (LOOCV) method and external validation set of 48 samples. Numerous discriminative markers belonging mainly to the class of phenolics such as tyrosol, elenolic acid and ligstroside aglycone were found for the individual tested groups. To obtain even more robust model, additional data obtained on the olive oil samples representing e.g. different harvest years, would be needed.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

<a href="/en/project/LO1601" target="_blank" >LO1601: Prague University Analytical Centre II and III - NPU 2015-2020</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

FOODINTEGRITY 2017 CONFERENCE

ISBN

978-88-941066-5-7

ISSN

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e-ISSN

neuvedeno

Number of pages

2

Pages from-to

205-206

Publisher name

Barilla

Place of publication

Parma

Event location

Parma

Event date

May 10, 2017

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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