Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography Mass Spectrometry

作者：Monasterio R P^*; Olmo Garcia L; Bajoub A; Fernandez Gutierrez A; Carrasco Pancorbo A

来源：Journal of Agricultural and Food Chemistry, 2017, 65(37): 8184-8195.

DOI：10.1021/acsjafc.7b02664

• food metabolomics
• phenolic compounds
• Argentinean olive oil
• Arauco olive variety

The aim of this work was to achieve a preliminary characterization of the profile of the phenolic fraction of virgin olive oils (VOOs) from Maipn (Mendoza, Argentina). Thus, 25 commercial VOO samples from Arauco, Arbequina, Picual, Frantoio, Changlot, Empeltre, Nevadillo, Manzanilla, and Coratina (both monovarietals and blends) were analyzed using LC-ESI-QTOF MS and LC-ESI-IT MS for identification and quantification purposes, respectively. A rapid LC method (15 min) accomplished quantitative information about a total of 40 phenolic compounds, including secoiridoid derivatives, which have not been evaluated before in samples coming from the subregion so-called Maipii (Mendoza province, Argentina). The results make evident that olive oils coming from Mendoza can be considered as important sources of phenolic bioactive compounds, exhibiting similar phenolic compound levels to those shown by oils from other typical world production regions. Moreover, some distinctive features of the Arauco variety (Argentinean autochthonous variety) were pointed out; indeed, a correlation between flavonoids content and botanical variety was established herewith.

• 出版日期2017-9-20