Polar lipid profiling of olive oils as a useful tool in helping to decipher their unique fingerprint

被引：27

作者：

Alves, Eliana ^{[1
,2
]}

Melo, Tania ^{[1
,2
]}

Rey, Felisa ^{[3
,4
]}

Moreira, Ana S. F. ^{[1
,2
]}

Domingues, Pedro ^{[1
,2
]}

Domingues, Maria Rosario ^{[1
,2
]}

机构：

[1] Univ Aveiro, Dept Chem, Mass Spectrometry Ctr, Campus Univ Santiago, P-3810193 Aveiro, Portugal

[2] Univ Aveiro, QOPNA, Campus Univ Santiago, P-3810193 Aveiro, Portugal

[3] Univ Aveiro, Dept Biol, Campus Univ Santiago, P-3810193 Aveiro, Portugal

[4] Univ Aveiro, CESAM, Campus Univ Santiago, P-3810193 Aveiro, Portugal

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 74卷

关键词：

Olive oil; Lipidomics; Phospholipids; Glycolipids; Mass spectrometry; LIQUID-CHROMATOGRAPHY; PHOSPHOLIPIDS; IDENTIFICATION; SEPARATION; HPLC;

D O I：

10.1016/j.lwt.2016.07.071

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Olive oil (OO), a key ingredient of the Mediterranean diet, is frequently subjected to adulteration. A lipidomic approach has been used to study the lipid composition of Portuguese commercial OOs, to find out differences in their profile or a unique fingerprint, namely in the polar lipid pool. Extra virgin (EVOO, n = 3) and virgin olive oils (VOO, n = 3) were analysed. The fatty acids (FA) were analysed by GC-MS and the triacylglycerols by MALDI-TOF-MS. The polar lipid fraction was obtained through solid phase extraction and analysed by hydrophilic interaction liquid chromatography-electrospray ionization-MS. The amount of FA C-16:0 and C-18:1 was significantly different between the EVOOs and the VOOs. Both categories of OO were discriminated by the FAs C-18:3, C-18:2 and C-16:1. Five classes of phospholipids were identified in the polar lipid fraction, with significant differences in phosphatidylcholines. Besides FA, it is important to study the polar lipidome to identify minor components that could help to reveal a fingerprint associated with each OO. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：371 / 377

页数：7

共 30 条

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