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Open AccessArticle

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

1
Instituto de Biología Agrícola de Mendoza (IBAM), CONICET, Alt. Brown 500, Chacras de Coria, 5505 Mendoza, Argentina
2
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Miguel Herrero, Carolina Simó and Virginia Garcia-Cañas
Int. J. Mol. Sci. 2016, 17(10), 1627; https://doi.org/10.3390/ijms17101627
Received: 15 August 2016 / Revised: 12 September 2016 / Accepted: 14 September 2016 / Published: 24 September 2016
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on “multi-emission” detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004–7.143 μg·mL−1 and 0.013–23.810 μg·mL−1, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs). View Full-Text
Keywords: fluorescence detection; olive oil; phenolic compounds; secoiridoids; food metabolomics fluorescence detection; olive oil; phenolic compounds; secoiridoids; food metabolomics
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MDPI and ACS Style

Monasterio, R.P.; Olmo-García, L.; Bajoub, A.; Fernández-Gutiérrez, A.; Carrasco-Pancorbo, A. Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil. Int. J. Mol. Sci. 2016, 17, 1627.

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