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NMR-based metabolomic study of Apulian Coratina extra virgin olive oil extracted with a combined ultrasound and thermal conditioning process in an industrial setting.

Abstract：

:The innovative combination of ultrasound (Us) with a thermal exchanger to produce high quality extra virgin olive oil (EVOO) was studied using Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate analysis (MVA). Major and minor metabolomic components of Apulian Coratina EVOO obtained using the two methods were compared. Early and late olive ripening stages were also considered. An increased amount of polyphenols was found for EVOOs obtained using the Us with respect to the conventional method for both early and late ripening stages (900.8 ± 10.3 and 571.9 ± 9.9 mg/kg versus 645.1 ± 9.3 and 440.8 ± 10.4 mg/kg). NMR spectroscopy showed a significant increase (P < 0.05) in polyunsaturated fatty acids (PUFA) as well as in the tyrosol and hydroxytyrosol derivatives, such as oleocanthal, oleacein, and elenolic acid, for both ripening stages. In conclusion, NMR spectroscopy provides information about the metabolomic components of EVOOs to producers, while the Us process increases the levels of healthy bioactive components.

journal_name

Food Chem

journal_title

Food chemistry

authors

Del Coco L,Girelli CR,Angilè F,Mascio I,Montemurro C,Distaso E,Tamburrano P,Chiurlia S,Clodoveo ML,Corbo F,Amirante R,Schena FP,Fanizzi FP

doi

10.1016/j.foodchem.2020.128778

subject

Has Abstract

pub_date

2020-12-03 00:00:00

pages

128778

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32640-6

journal_volume

345

pub_type

杂志文章

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