Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS

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dc.authoridTopi, Dritan/0000-0001-7852-5374
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorTopi, Dritan
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-04-09T09:21:00Z
dc.date.available2025-04-09T09:21:00Z
dc.date.issued2020
dc.description.abstractOlive oils may provide health benefits, including the prevention of coronary heart diseases, cancers, and the modification of immune and inflammatory responses. These benefits mainly originate from the phenolic compounds found in olive oil. There has been no study on the advanced characterization of Albanian olive oils from various cultivars regarding phenolic compounds. Hence, a comprehensive characterization of phenolic compounds is carried out in Albanian monocultivar virgin olive oils from five different cultivars, including Kalinjot, Bardhi Tirana, Ulliri-i-Zi Tirana, Krips Kruja, and Bardhi Kruja for the first time. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) is employed for the determination of phenolic compounds. In total, 18 compounds were identified in all samples, including phenolic alcohols, phenolic acids, secoiridoids, flavonoids, and phenolic aldehydes. Significant quantitative differences were detected among the cultivars, with the highest concentrations detected in virgin olive oil (VOO) from cv. Ulli-i-Zi. Secoiridoids were found in abundance, in general, followed by phenolic alcohols, and in this group, 3,4-DHPEA-EDA and p-HPEA-EDA stood out as dominant compounds, especially in Kalinjot virgin olive oils. Regarding phenolic alcohols, 3,4-DHPEA-AC was determined as the main phenolic compound. Phenolic profiles were found to be significantly different among the olive oil samples of different cultivars. Principal component analyses (PCA) displayed the differentiation of samples in terms of phenolic compounds.
dc.identifier.doi10.1080/10826076.2019.1711117
dc.identifier.endpage212
dc.identifier.issn1082-6076
dc.identifier.issn1520-572X
dc.identifier.issue5-6
dc.identifier.scopus2-s2.0-85077851335
dc.identifier.scopusqualityQ3
dc.identifier.startpage203
dc.identifier.urihttps://doi.org/10.1080/10826076.2019.1711117
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3488
dc.identifier.volume43
dc.identifier.wosWOS:000506330000001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Liquid Chromatography & Related Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAlbanian olive cultivar
dc.subjectvirgin olive oil
dc.subjectKalinjot
dc.subjectLC-DAD-ESI-MS
dc.subjectMS
dc.subjectPCA
dc.subjectphenolic compounds
dc.titleComparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS
dc.typeArticle

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