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,* email
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)
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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
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.

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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.


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