In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach
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Bajoub, Aadil; Medina Rodríguez, Santiago; Olmo García, Lucía; Ajal, El Amine; Monasterio, Romina P; Hanine, Hafida; Fernández Gutiérrez, Alberto; Carrasco Pancorbo, AlegríaEditorial
MDPI
Materia
Olive oil Liquid chromatography-mass spectrometry Phenolic compounds
Date
2016-12-28Referencia bibliográfica
Bajoub, A.; Medina-Rodríguez, S.; Olmo-García, L.; Ajal, E.A.; Monasterio, R.P.; Hanine, H.; Fernández-Gutiérrez, A.; Carrasco-Pancorbo, A. In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach. Int. J. Mol. Sci. 2017, 18, 52. https://doi.org/10.3390/ijms18010052
Sponsorship
Millennium Challenge Account Morocco; Fruit Tree Productivity Project (PAF)/Olive cultivation register Project/North Moroccan Regions; Spanish Agency for International Development Cooperation (AECID) (Pre-doctoral grant); Vice-Rector’s Office for International Relations and Development Cooperation of the University of Granada; Spanish Government (Ministerio de Educación, Cultura y Deporte) for a FPU fellowship (FPU13/06438)Abstract
Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional
value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of
four autochthonous Moroccan cultivars (“Picholine Marocaine”, “Dahbia”, “Haouzia” and “Menara”),
and nine Mediterranean varieties recently introduced in Morocco (“Arbequina”, “Arbosana”,
“Cornicabra”, “Frantoio”, “Hojiblanca”, “Koroneiki”, “Manzanilla”, “Picholine de Languedoc” and
“Picual”), were explored over two consecutive crop seasons (2012/2013 and 2013/2014) by using
liquid chromatography-mass spectrometry. A total of 32 phenolic compounds (and quinic acid),
belonging to five chemical classes (secoiridoids, simple phenols, flavonoids, lignans and phenolic
acids) were identified and quantified. Phenolic profiling revealed that the determined phenolic
compounds showed variety-dependent levels, being, at the same time, significantly affected by
the crop season. Moreover, based on the obtained phenolic composition and chemometric linear
discriminant analysis, statistical models were obtained allowing a very satisfactory classification and
prediction of the varietal origin of the studied oils.