Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies Olmo García, Lucía Polari, Juan J. Li, Xueqi Bajoub, Aadil Fernández Gutiérrez, Alberto Wang, Selina C. Carrasco Pancorbo, Alegría virgin olive oil liquid chromatography gas chromatography mass spectrometry multi-class methodologies phenolic compounds pentacyclic triterpenes tocopherols sterols fatty acids Several analytical methods are available to evaluate virgin olive oil (VOO) minor compounds; however, multi-class methodologies are yet rarely studied. Herewith, LC-MS and GC-MS platforms were used to develop two methods capable of simultaneously determine more than 40 compounds belonging to different VOO minor chemical classes within a single run. A non-selective and highly efficient liquid-liquid extraction protocol was optimized for VOO minor components isolation. The separation and detection conditions were adjusted for determining phenolic and triterpenic compounds, free fatty acids and tocopherols by LC-MS, plus sterols and hydrocarbons by GC-MS. Chromatographic analysis times were 31 and 50 min, respectively. A comparative assessment of both methods in terms of analytical performance, easiness, cost and adequacy to the analysis of each class was carried out. The emergence of this kind of multi-class analytical methodology greatly increases throughput and reduces cost, while avoiding the complexity and redundancy of single-chemical class determinations. 2025-01-16T07:58:06Z 2025-01-16T07:58:06Z 2018-04-11 journal article Olmo-García L, Polari J J, Li X, Bajoub A, Fernández-Gutiérrez A, Wang S C, Carrasco-Pancorbo A. Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies. Food Chemistry. 261 (2018) 184–193. doi.org/10.1016/j.foodchem.2018.04.006 https://hdl.handle.net/10481/99302 10.1016/j.foodchem.2018.04.006 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional