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Int. J. Mol. Sci. 2017, 18(1), 52; doi:10.3390/ijms18010052

In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach

1
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva, s/n, 18071 Granada, Spain
2
Laboratory of Bioprocess and Bio-Interfaces, Faculty of Science and Technology, 23000 Beni Mellal, Morocco
3
Provincial Department of Agriculture of Azilal, P.O. Box 13, 22000 Azilal, Morocco
4
Instituto de Biología Agrícola de Mendoza (IBAM), CONICET. Alt. Brown 500, Chacras de Coria, 5505 Mendoza, Argentina
*
Author to whom correspondence should be addressed.
Academic Editor: Maurizio Battino
Received: 2 September 2016 / Revised: 22 December 2016 / Accepted: 22 December 2016 / Published: 28 December 2016
(This article belongs to the Special Issue Analytical Techniques in Plant and Food Analysis)
View Full-Text   |   Download PDF [895 KB, uploaded 28 December 2016]   |  

Abstract

Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of four autochthonous Moroccan cultivars (“Picholine Marocaine”, “Dahbia”, “Haouzia” and “Menara”), and nine Mediterranean varieties recently introduced in Morocco (“Arbequina”, “Arbosana”, “Cornicabra”, “Frantoio”, “Hojiblanca”, “Koroneiki”, “Manzanilla”, “Picholine de Languedoc” and “Picual”), were explored over two consecutive crop seasons (2012/2013 and 2013/2014) by using liquid chromatography-mass spectrometry. A total of 32 phenolic compounds (and quinic acid), belonging to five chemical classes (secoiridoids, simple phenols, flavonoids, lignans and phenolic acids) were identified and quantified. Phenolic profiling revealed that the determined phenolic compounds showed variety-dependent levels, being, at the same time, significantly affected by the crop season. Moreover, based on the obtained phenolic composition and chemometric linear discriminant analysis, statistical models were obtained allowing a very satisfactory classification and prediction of the varietal origin of the studied oils. View Full-Text
Keywords: olive oil; liquid chromatography-mass spectrometry; phenolic compounds; Moroccan varieties; Mediterranean varieties; varietal origin olive oil; liquid chromatography-mass spectrometry; phenolic compounds; Moroccan varieties; Mediterranean varieties; varietal origin
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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. (CC BY 4.0).

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Bajoub, A.; Medina-Rodríguez, S.; Olmo-García, L.; Ajal, E.A.; Monasterio, R.P.; Hanine, H.; Fernández-Gutiérrez, A.; Carrasco-Pancorbo, A. In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach. Int. J. Mol. Sci. 2017, 18, 52.

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