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Determination of Chemical Composition of Natural Samples and Correlation with the Antioxidant Properties

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: 10 July 2024 | Viewed by 2393

Special Issue Editor

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Department of Chemistry and Biochemistry, University of Windsor, 401 Sunset Avenue, Windsor, ON N9B 3P4, Canada
Interests: conducting polymer; electropolymerization; electrochromic polymer; hybrid material; biomaterial; nanomaterial; sensor; biosensor; polymer thin film

Special Issue Information

Dear Colleagues, 

The natural products are valuable sources of compounds with remarkable benefits for human health. Among these compounds the antioxidant are very important for the health and longevity of the life because these are limiting the oxidative stress, one of the most important worrying factor in actuality. The detection and quantification of antioxidants in natural sample is of great interest even, in some cases, the chemical antioxidant profile could be also useful. Creating a database of chemical profiles of the samples and the use of multivariate data analysis could be useful in the authentication of the natural products. There are numerous methods developed in both research areas and the need of correlation establishment is necessary. Therefore, it is necessary to develop more specific research studies in order to establish the correlations between the results obtained by different methods and to find a way to standardize the results. Potential topics include, but are not limited to:

  • antioxidant activity
  • biologic-active compound
  • phenolic compounds
  • free radical scavenging
  • electrochemical sensor
  • electrochemical biosensor
  • chromatography
  • spectrometry
  • multivariate data analysis.

Prof. Dr. Constantin Apetrei
Guest Editor

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  • electroanalysis
  • spectrometry
  • chromatography
  • antioxidant
  • free radical

Published Papers (1 paper)

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16 pages, 1898 KiB  
Discrimination of Olive Oil and Extra-Virgin Olive Oil from Other Vegetable Oils by Targeted and Untargeted HRMS Profiling of Phenolic and Triterpenic Compounds Combined with Chemometrics
by Elisabeta-Irina Geana, Corina Teodora Ciucure, Irina Mirela Apetrei, Maria Lisa Clodoveo and Constantin Apetrei
Int. J. Mol. Sci. 2023, 24(6), 5292; https://doi.org/10.3390/ijms24065292 - 10 Mar 2023
Cited by 5 | Viewed by 1976
Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. This work presents [...] Read more.
Extra-virgin olive oil (EVOO) and virgin olive oil (VOO) are valuable natural products of great economic interest for their producing countries, and therefore, it is necessary to establish methods capable of proving the authenticity of these oils on the market. This work presents a methodology for the discrimination of olive oil and extra-virgin olive oil from other vegetable oils based on targeted and untargeted high-resolution mass spectrometry (HRMS) profiling of phenolic and triterpenic compounds coupled with multivariate statistical analysis of the data. Some phenolic compounds (cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid), secoiridoids (elenolic acid, ligstroside and oleocanthal) and lignans (pinoresinol and hydroxy and acetoxy derivatives) could be olive oil biomarkers, whereby these compounds are quantified in higher amounts in EVOO compared to other vegetable oils. The principal component analysis (PCA) performed based on the targeted compounds from the oil samples confirmed that cinnamic acid, coumaric acids, apigenin, pinocembrin, hydroxytyrosol and maslinic acid could be considered as tracers for olive oils authentication. The heat map profiles based on the untargeted HRMS data indicate a clear discrimination of the olive oils from the other vegetable oils. The proposed methodology could be extended to the authentication and classification of EVOOs depending on the variety, geographical origin, or adulteration practices. Full article
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