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Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil

(1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-...

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Autores principales: Rotondo, Archimede, La Torre, Giovanna Loredana, Dugo, Giacomo, Cicero, Nicola, Santini, Antonello, Salvo, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230673/
https://www.ncbi.nlm.nih.gov/pubmed/32224949
http://dx.doi.org/10.3390/foods9040384
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author Rotondo, Archimede
La Torre, Giovanna Loredana
Dugo, Giacomo
Cicero, Nicola
Santini, Antonello
Salvo, Andrea
author_facet Rotondo, Archimede
La Torre, Giovanna Loredana
Dugo, Giacomo
Cicero, Nicola
Santini, Antonello
Salvo, Andrea
author_sort Rotondo, Archimede
collection PubMed
description (1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-NMR. (2) Methods: Any EVOO 13-carbon NMR ((13)C-NMR) profile displayed inconsistent signals. This mismatch was resolved by comparing NMR data to the official gas-chromatographic flame ionization detection (GC-FID) experiments: the analyses concerned many EVOOs but also the “exotic” Capparis spinosa oil (CSO). (3) Results: NMR and GC-FID evidenced the overwhelming presence of cis-vaccenic esters in the CSO and, more importantly, cis-vaccenic (13)C-NMR resonances unequivocally matched the misunderstood (13)C-NMR signals of EVOOs. The updated assignment revealed the unexpected relevant presence of cis-vaccenic ester (around 3%) in EVOOs; it was neglected, so far, because routine and official GC-FID profiles did not resolve oleic and cis-vaccenic signals leading to the total quantification of both monounsaturated fatty esters. (4) Conclusions: The rebuilt MARA-NMR and GC-FID interpretations consistently show a meaningful presence of cis-vaccenic esters in EVOOs, whose content could be a discrimination factor featuring specific cultivar or geographical origin. The study paves the way toward new quantification panels and scientific research concerning vegetable oils.
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spelling pubmed-72306732020-05-22 Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil Rotondo, Archimede La Torre, Giovanna Loredana Dugo, Giacomo Cicero, Nicola Santini, Antonello Salvo, Andrea Foods Article (1) Background: Extra-virgin olive oil (EVOO) is a precious and universally studied food matrix. Recently, the quantitative chemical composition was investigated by an innovative processing method for the nuclear magnetic resonance (NMR) experiments called Multi-Assignment Recovered Analysis (MARA)-NMR. (2) Methods: Any EVOO 13-carbon NMR ((13)C-NMR) profile displayed inconsistent signals. This mismatch was resolved by comparing NMR data to the official gas-chromatographic flame ionization detection (GC-FID) experiments: the analyses concerned many EVOOs but also the “exotic” Capparis spinosa oil (CSO). (3) Results: NMR and GC-FID evidenced the overwhelming presence of cis-vaccenic esters in the CSO and, more importantly, cis-vaccenic (13)C-NMR resonances unequivocally matched the misunderstood (13)C-NMR signals of EVOOs. The updated assignment revealed the unexpected relevant presence of cis-vaccenic ester (around 3%) in EVOOs; it was neglected, so far, because routine and official GC-FID profiles did not resolve oleic and cis-vaccenic signals leading to the total quantification of both monounsaturated fatty esters. (4) Conclusions: The rebuilt MARA-NMR and GC-FID interpretations consistently show a meaningful presence of cis-vaccenic esters in EVOOs, whose content could be a discrimination factor featuring specific cultivar or geographical origin. The study paves the way toward new quantification panels and scientific research concerning vegetable oils. MDPI 2020-03-26 /pmc/articles/PMC7230673/ /pubmed/32224949 http://dx.doi.org/10.3390/foods9040384 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rotondo, Archimede
La Torre, Giovanna Loredana
Dugo, Giacomo
Cicero, Nicola
Santini, Antonello
Salvo, Andrea
Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
title Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
title_full Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
title_fullStr Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
title_full_unstemmed Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
title_short Oleic Acid Is not the Only Relevant Mono-Unsaturated Fatty Ester in Olive Oil
title_sort oleic acid is not the only relevant mono-unsaturated fatty ester in olive oil
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230673/
https://www.ncbi.nlm.nih.gov/pubmed/32224949
http://dx.doi.org/10.3390/foods9040384
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