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Analytical Letters Volume 44, 2011 - Issue 8
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MASS SPECTROMETRY

Easy Ambient Sonic-Spray Ionization Mass Spectrometric of Olive Oils: Quality Control and Certification of Geographical Origin

Maria Francesca Riccio ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil; Department of Clinical Pathology, School of Medical Sciences, University of Campinas – UNICAMP, Campinas, Brazil
,
Alexandra C. H. F. Sawaya ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil; Institute of Biology, University of Campinas – UNICAMP, Campinas, Brazil
,
Patrícia V. Abdelnur ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil
,
Sergio A. Saraiva ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil
,
Renato Haddad ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil
,
Marcos N. Eberlin ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil
&
Rodrigo R. Catharino ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas – UNICAMP, Campinas, Brazil; Department of Clinical Pathology, School of Medical Sciences, University of Campinas – UNICAMP, Campinas, BrazilCorrespondence[email protected]
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Pages 1489-1497 | Received 09 Feb 2010, Accepted 01 Jun 2010, Published online: 14 Jun 2011
 
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Abstract

Herein, we show that easy ambient sonic spray ionization mass spectrometry in the negative ion mode [EASI(-)-MS] of water:methanol extracts of olive oil samples from 5 different countries (Portugal, Italy, Spain, Lebanon, and Greece) provides very characteristic profiles of chemotaxonomic markers, that is, free fatty acids and phenols. These EASI(-)-MS fingerprints, acquired with great speed and simplicity after minimal sample preparation, permits secure identification of the samples as olive oils via their unique profiles of fatty acids plus phenolic constituents as well the certification of geographical regions via characteristic features of the profiles of phenolic constituents.

Acknowledgments

The authors thank the Brazilian Science Foundation CNPq, FAPESP, and FINEP for financial assistance.

Notes

a Pt: Portugal, It: Italy, Sp: Spain, Lb: Lebanon, and Gr: Greece. √ = detected; nd = not detected.

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