Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS)

Autor(es)

Ballus, Cristiano Augusto ^[1] ; Quirantes-Pine, Rosa ^[2] ; Bakhouche, Abdelhakim ^{[2, 3]} ; de Oliveira da Silva, Luiz Fernando ^{[4, 5]} ; de Oliveira, Adelson Francisco ; Coutinho, Enilton Fick ^[6] ; da Croce, Dorli Mario ^[7] ; Segura-Carretero, Antonio ^{[2, 3]} ; Godoy, Helena Teixeira ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

^[2] PTS Granada, Res & Dev Funct Food Ctr CIDAF, Granada 18016 - Spain

^[3] Univ Granada, Fac Sci, Dept Analyt Chem, E-18071 Granada - Spain

^[4] Agr & Livestock Res Corp State Minas Gerais EPAMI, Maria da Fe Expt Farm, BR-37517000 Maria Da Fe, MG - Brazil

^[5] Agr & Livestock Res Corp State Minas Gerais EPAMI, South Minas Reg Unity, BR-37200000 Lavras, MG - Brazil

^[6] Brazilian Agr Res Corp, Agr Res Ctr Temperate Climate EMBRAPA CPACT, BR-96001970 Pelotas, RS - Brazil

^[7] Agr Res & Rural Extens Corp State Santa Catarina, BR-89801970 Chapeco, SC - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 170, p. 366-377, MAR 1 2015.
• Citações Web of Science: 28

Resumo

In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 12/04523-5 - Caracterização química do azeite de oliva extravirgem produzido no Brasil
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/25242-7 - Efeito do amadurecimento da azeitona sobre o teor de compostos fenólicos em azeites de oliva extravirgem produzidos na região sudeste do brasil
• Beneficiário: Cristiano Augusto Ballus
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado