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Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine maroca...

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Autores principales: Bouymajane, Aziz, Oulad El Majdoub, Yassine, Cacciola, Francesco, Russo, Marina, Salafia, Fabio, Trozzi, Alessandra, Rhazi Filali, Fouzia, Dugo, Paola, Mondello, Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699463/
https://www.ncbi.nlm.nih.gov/pubmed/33228191
http://dx.doi.org/10.3390/molecules25225428
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author Bouymajane, Aziz
Oulad El Majdoub, Yassine
Cacciola, Francesco
Russo, Marina
Salafia, Fabio
Trozzi, Alessandra
Rhazi Filali, Fouzia
Dugo, Paola
Mondello, Luigi
author_facet Bouymajane, Aziz
Oulad El Majdoub, Yassine
Cacciola, Francesco
Russo, Marina
Salafia, Fabio
Trozzi, Alessandra
Rhazi Filali, Fouzia
Dugo, Paola
Mondello, Luigi
author_sort Bouymajane, Aziz
collection PubMed
description Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg(−1) of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg(−1) of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg(−1) of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg(−1) of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg(−1)), followed by α-tocotrienol (2.5 mg kg(−1)), γ-tocopherol (4.5 mg kg(−1)) and β-tocopherol (1.9 mg kg(−1)), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).
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spelling pubmed-76994632020-11-29 Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar Bouymajane, Aziz Oulad El Majdoub, Yassine Cacciola, Francesco Russo, Marina Salafia, Fabio Trozzi, Alessandra Rhazi Filali, Fouzia Dugo, Paola Mondello, Luigi Molecules Article Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg(−1) of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg(−1) of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg(−1) of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg(−1) of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg(−1)), followed by α-tocotrienol (2.5 mg kg(−1)), γ-tocopherol (4.5 mg kg(−1)) and β-tocopherol (1.9 mg kg(−1)), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid). MDPI 2020-11-19 /pmc/articles/PMC7699463/ /pubmed/33228191 http://dx.doi.org/10.3390/molecules25225428 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
Bouymajane, Aziz
Oulad El Majdoub, Yassine
Cacciola, Francesco
Russo, Marina
Salafia, Fabio
Trozzi, Alessandra
Rhazi Filali, Fouzia
Dugo, Paola
Mondello, Luigi
Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
title Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
title_full Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
title_fullStr Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
title_full_unstemmed Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
title_short Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar
title_sort characterization of phenolic compounds, vitamin e and fatty acids from monovarietal virgin olive oils of “picholine marocaine” cultivar
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7699463/
https://www.ncbi.nlm.nih.gov/pubmed/33228191
http://dx.doi.org/10.3390/molecules25225428
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