Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS

References

• INSTAT, 2019, Regional Statistical Yearbook 2019. http://www.instat.gov.al/media/6470/rsy_compressed.pdf. (accessed Dec 23, 2019).
   Google Scholar
• Food and Agriculture Organization, 2018, Statistical Database (FAOSTAT), http://www.fao.org/faostat/en/#data/QC (accessed Sep 2, 2019).
   Google Scholar
• Tous, J. The Influence of Growing Region and Cultivar on Olives and Olive Oil Characteristics and Their Functional Constituents. In Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry, and Processing; Kiritsakis A, Shahidi, F. Eds.; John Wiley & Sons: Chichester, UK; Hoboken, NJ, 2017; pp 45–80.
   Google Scholar
• Carrasco-Pancorbo, A.; Gómez-Caravaca, A. M.; Cerretani, L.; Bendini, A.; Segura-Carretero, A.; Fernández-Gutiérrez, A. Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection. J. Agric. Food Chem. 2006, 54, 7984–7991. DOI: 10.1021/jf0617925.
   PubMed Web of Science ®Google Scholar
• Cerretani, L.; Bendini, A.; Rotondi, A.; Lercker, G.; Gallina-Toschi, T. Analytical Comparison of Monovarietal Virgin Olive Oils Obtained by Both a Continuous Industrial Plant and a Low-Scale Mill. Euro. J. Lipid Sci. Technol. 2005, 107, 93–100. DOI: 10.1002/ejlt.200401027.
   Web of Science ®Google Scholar
• Sindona, G. A Marker of Quality of Olive Oils: The Expression of Oleuropein. In Olives and Olive Oil in Health and Disease Prevention; Preedy, V. R., Watson, R. R. Eds.; Elsevier: London, UK, 2010; pp. 95–100.
   Google Scholar
• Servili, M.; Selvaggini, R.; Esposto, S.; Taticchi, A.; Montedoro, G. F.; Morozzi, G. Health and Sensory Properties of Virgin Olive Oil Hydrophilic Phenols: Agronomic And Technological Aspects of Production that Affect Their Occurrence in the Oil. J. Chromat. A. 2004, 1054, 113–127. DOI: 10.1016/S0021-9673(04)01423-2.
   PubMed Web of Science ®Google Scholar
• Bendini, A.; Cerretani, L.; Carrasco-Pancorbo, A.; Gómez-Caravaca, A. M.; Segura-Carretero, A.; Fernández-Gutiérrez, A.; Lercker, G. Phenolic Molecules in Virgin Olive Oils: A Survey of Their Sensory Properties, Health Effects, Antioxidant Activity, and Analytical Methods. An Overview of the Last Decade. Molecules 2007, 12, 1679–1719. DOI: 10.3390/12081679.
   PubMed Web of Science ®Google Scholar
• EFSA (2011) EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA). Scientific Opinion on the Substantiation of Health Claims Related to Polyphenols in Olive and Protection of LDL Particles From Oxidative Damage (ID 1333, 1638, 1639,1696 2865), Maintenance of Normal Blood HDL Cholesterol Concentrations (ID 1639), Maintenance of Normal Blood Pressure (ID 3781), “Anti-İnflammatory Properties” (ID 1882), “Contributes to the Upper Respiratory Tract Health” (ID 3468), “Can Help to Maintain a Normal Function of Gastrointestinal Tract” (ID 3779), and “Contributes to Body Defenses Against External Agents” (ID 3467) According to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 2011, 9, 2033. DOI: 10.2903/j.efsa.2011.2033.
   Google Scholar
• Diamantakos, P.; Velkou, A.; Killday, K. B.; Gimisis, T.; Melliou, E.; Magiatis, P. Oleokoronal and Oleomissional: New Major Phenolic İngredients of Extra Virgin Olive Oil. Olivae 2015, 122, 22–35.
   PubMedGoogle Scholar
• Servili, M.; Sordini, B.; Esposto, S.; Urbani, S.; Veneziani, G.; Di Maio, I.; Selvaggini, R.; Taticchi, A. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. Antioxidants 2013, 3, 1–23. DOI: 10.3390/antiox3010001.
   Google Scholar
• Purcaro, G.; Codony, R.; Pizzale, L.; Mariani, C.; Conte, L. Evaluation of Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils. Eur. J. Lipid Sci. Technol. 2014, 116, 805–811.
   Web of Science ®Google Scholar
• Zoidou, E.; Melliou, E.; Gikas, E.; Tsarbopoulos, A.; Magiatis, P.; Skaltsounis, A. L. Identification of Throuba Thassos, a Traditional Greek Table Olive Variety, as a Nutritionally Rich Source of Oleuropein. J. Agric. Food Chem. 2010, 58, 46–50. DOI: 10.1021/jf903405e.
   PubMed Web of Science ®Google Scholar
• Cicerale, S.; Conlan, X. A.; Sinclair, A. J.; Keast, R. S. Chemistry, and Health of Olive Oil Phenolics. Crit. Rev. Food Sci. Nutr. 2008, 49, 218–236. DOI: 10.1080/10408390701856223.
   Web of Science ®Google Scholar
• El Riachy, M.; Priego-Capote, F.; Leon, L.; Rallo, L.; Luque de Castro, M. D. Hydrophilic Antioxidants of Virgin Olive Oil. Part 1: Hydrophilic Phenols: A Key Factor for Virgin Olive Oil Quality. Eur. J. Lipid Sci. Technol. 2011, 113, 678–691. DOI: 10.1002/ejlt.201000400.
   Web of Science ®Google Scholar
• Tsimidou, M. Z. Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues. İn Handbook of Olive Oil, Analysis and Properties - 2nd Edition; Aparicio, R., Harwood, J. Eds.; Springer Science + Business Media: New York, NY, 2013; pp. 311–335.
   Google Scholar
• Gallina-Toschi, T.; Cerretani, L.; Bendini, A.; Bonoli, M.; Lercker, G. Oxidative Stability and Phenolic Content of Virgin Olive Oil: An Analytical Approach by Traditional and High-Resolution Techniques. J. Sep. Sci. 2005, 28, 859–870. DOI: 10.1002/jssc.200500044.
   PubMed Web of Science ®Google Scholar
• Seguera-Carretero, A.; Memendez-Menendez, J.; Fernandez-Gutierrez, A. Polyphenols in Olive Oil: The Importance of Phenolic Compounds in the Chemical Composition of Olive Oil. In Olives and Olive Oil in Health and Disease Prevention; Preedy, V. R., Watson, R. R. Eds.; Elsevier: London, UK, 2010; pp. 167–175.
   Google Scholar
• del Monaco, G.; Officioso, A.; D’Angelo, S.; La Cara, F.; Ionata, E.; Marcolongo, L.; Squillaci, G.; Maurelli, L.; Morana, A. Characterization of Extra Virgin Olive Oils Produced With Typical Italian Varieties By Their Phenolic Profile. Food Chem. 2015, 184, 220–228. DOI: 10.1016/j.foodchem.2015.03.071.
   PubMed Web of Science ®Google Scholar
• Clodoveo, M. L. Malaxation: Influence on Virgin Olive Oil Quality. Past, Present, and Future. An Overview. Trends Food Sci. Technol. 2012, 25, 13–23. DOI: 10.1016/j.tifs.2011.11.004.
   Web of Science ®Google Scholar
• SDWEBX. 2018, Average Monthly Temperatures and Precipitations for the Period 1991–2015. http://sdwebx.worldbank.org/climateportal/index.cfm?page=country_historical_climate&ThisRegion=Europe&ThisCCode=ALB (accessed Feb 12, 2019).
   Google Scholar
• Kesen, S.; Kelebek, H.; Selli, S. Characterization of the Volatile, Phenolic, and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali. J. Am. Oil Chem. Soc. 2013, 90, 1685–1696. DOI: 10.1007/s11746-013-2327-8.
   Web of Science ®Google Scholar
• de Medina, V. S.; Priego-Capote, F.; de Castro, M. D. L. Characterization of Monovarietal Virgin Olive Oils by Phenols Profiling. Talanta 2015, 132, 424–432. DOI: 10.1016/j.talanta.2014.09.039.
   PubMed Web of Science ®Google Scholar
• Kelebek, H.; Selli, S.; Kola, O. Quantitative Determination of Phenolic Compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik Olive Oils as Affected by Harvest Time. Food Meas. 2017, 11, 226–235. DOI: 10.1007/s11694-016-9389-x.
   Web of Science ®Google Scholar
• Nieves Franco, M.; Galeano-Díaz, T.; López, Ó.; Fernández-Bolaños, J. G.; Sánchez, J.; De Miguel, C.; Gil, M. V.; Martín-Vertedor, D. Phenolic Compounds and Antioxidant Capacity of Virgin Olive Oil. Food Chem. 2014, 163, 289–298. DOI: 10.1016/j.foodchem.2014.04.091.
   PubMed Web of Science ®Google Scholar
• Kesen, S.; Kelebek, H.; Selli, S. LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year. J. Am. Oil Chem. Soc. 2014, 91, 385–394. DOI: 10.1007/s11746-013-2380-3.
   Web of Science ®Google Scholar
• Amanpour, A.; Kelebek, H.; Selli, S. LC-DAD-ESI-MS/MS-Based Phenolic Profiling and Antioxidant Activity in Turkish cv. Nizip Yaglik Olive Oils From Different Maturity Olives. J. Mass Spectrom. 2018, 54, 227–238. DOI: 10.1002/jms.4326.
   Web of Science ®Google Scholar
• Kotsiou, K.; Tasioula-Margari, M. Monitoring the Phenolic Compounds of Greek Extra-Virgin Olive Oils During Storage. Food Chem. 2016, 200, 255–262. DOI: 10.1016/j.foodchem.2015.12.090.
   PubMed Web of Science ®Google Scholar
• Kulišić-Bilušić, T.; Melliou, E.; Giacometti, J.; Čaušević, A.; Čorbo, S.; Landeka, M.; Magiatis, P. Phenolics, Fatty Acids, and Biological Potential of Selected Croatian EVOOs. Eur. J. Lipid Sci. Technol. 2017, 119, 1700108. DOI: 10.1002/ejlt.201700108.
   Web of Science ®Google Scholar
• Paiva-Martins, F.; Kiritsakis, A. Olive Fruit and Olive Oil Composition and Their Functional Compounds: Bioactivity, Chemistry, and Processing. In Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing, 1st ed.; Shahidi, F., Kiritsakis, A., Eds.; John Wiley & Sons: Chichester, UK; Hoboken, NJ, 2017.
   Google Scholar
• Oliveras-Lopez, M. J.; Innocenti, M.; Giaccherini, C.; Ieri, F.; Romani, A.; Mulinacci, N. Study of the Phenolic Composition of Spanish and Italian Monocultivar Extra Virgin Olive Oils: Distribution of Lignans, Secoiridoidic, Simple Phenols, and Flavonoids. Talanta 2007, 73, 726–732. DOI: 10.1016/j.talanta.2007.04.045.
   PubMed Web of Science ®Google Scholar
• Bayram, B.; Esatbeyoglu, T.; Schulze, N.; Ozcelik, B.; Frank, J.; Rimbach, G. Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities. Plant Foods Hum. Nutr. 2012, 67, 326–336. DOI: 10.1007/s11130-012-0315-z.
   PubMed Web of Science ®Google Scholar
• Di Maio, I.; Esposto, S.; Taticchi, A.; Selvaggini, R.; Veneziani, G.; Urbani, S.; Servili, M. HPLC–ESI-MS Investigation of Tyrosol and Hydroxytyrosol Oxidation Products in Virgin Olive Oil. Food Chem. 2011, 125, 21–28. DOI: 10.1016/j.foodchem.2010.08.025.
   Web of Science ®Google Scholar
• Montedoro, G.; Servili, M.; Baldioli, M.; Selvaggini, R.; Miniati, E.; Macchioni, A. Simple and Hydrolyzable Compounds in Virgin Olive Oil. 3. Spectroscopic Characterizations of the Secoiridoid Derivatives. J. Agric. Food Chem. 1993, 41, 2228–2234. DOI: 10.1021/jf00035a076.
   Web of Science ®Google Scholar
• Talhaoui, N.; Gómez-Caravaca, A. M.; León, L.; De la Rosa, R.; Fernández-Gutiérrez, A.; Segura-Carretero, A. Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits From Six Different Cultivars. J. Agric. Food Chem. 2015, 63, 10466–10476. DOI: 10.1021/acs.jafc.5b04315.
   PubMed Web of Science ®Google Scholar
• Mansour, A. B.; Chtourou, F.; Khbou, W.; Flamini, G.; Bouaziz, M. Phenolic and Volatile Compounds of Neb Jmel Olive Oil Cultivar According to Their Geographical Origin Using Chemometrics. Eur. Food Res. Technol. 2017, 243, 403–418. DOI: 10.1007/s00217-016-2754-5.
   Web of Science ®Google Scholar