Next Article in Journal
A Simplified Liquid Chromatography-Mass Spectrometry Assay for Artesunate and Dihydroartemisinin, Its Metabolite, in Human Plasma
Next Article in Special Issue
Acanmontanoside, a New Phenylethanoid Diglycoside from Acanthus montanus
Previous Article in Journal
Synthesis and Biological Evaluation of Pyrazolo[1,5-a]-pyrimidine-containing 99mTc Nitrido Radiopharmaceuticals as Imaging Agents for Tumors
Previous Article in Special Issue
Supramolecular Self-Assembled Chaos: Polyphenolic Lignin’s Barrier to Cost-Effective Lignocellulosic Biofuels
Molecules 2010, 15(12), 8734-8746; doi:10.3390/molecules15128734
Article

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

1, 1, 2, 2 and 1,*
Received: 18 October 2010; in revised form: 18 November 2010 / Accepted: 26 November 2010 / Published: 1 December 2010
(This article belongs to the Special Issue Phenolics and Polyphenolics)
Download PDF [248 KB, updated 18 June 2014; original version uploaded 18 June 2014]
Abstract: The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrometric methodologies. A number of methods have been proposed to evaluate deficiencies of extra virgin olive oils resulting from inappropriate technological treatments, such as high or low temperature deodoration, and home cooking processes. The quality and nutraceutical value of extra virgin olive oil (EVOO) can be related to the antioxidant property of its phenolic compounds. Olive oil is a source of at least 30 phenolic compounds, such as oleuropein, oleocanthal, hydroxytyrosol, and tyrosol, all acting as strong antioxidants, radical scavengers and NSAI-like drugs. We now report the efficacy of MRM tandem mass spectrometry, assisted by the isotope dilution assay, in the evaluation of the thermal stability of selected active principles of extra virgin olive oil.
Keywords: nutraceuticals; olive oil; thermal degradation; isotope dilution assay nutraceuticals; olive oil; thermal degradation; isotope dilution assay
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Attya, M.; Benabdelkamel, H.; Perri, E.; Russo, A.; Sindona, G. Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay. Molecules 2010, 15, 8734-8746.

AMA Style

Attya M, Benabdelkamel H, Perri E, Russo A, Sindona G. Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay. Molecules. 2010; 15(12):8734-8746.

Chicago/Turabian Style

Attya, Mohamed; Benabdelkamel, Hicham; Perri, Enzo; Russo, Anna; Sindona, Giovanni. 2010. "Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay." Molecules 15, no. 12: 8734-8746.


Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert