LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridBouaziz, mohamed/0000-0001-9107-7027
dc.contributor.authorAmmar, Sonda
dc.contributor.authorKelebek, Haşim
dc.contributor.authorZribi, Akram
dc.contributor.authorAbichou, Mounir
dc.contributor.authorSelli, Serkan
dc.contributor.authorBouaziz, Mohamed
dc.date.accessioned2025-01-06T17:37:16Z
dc.date.available2025-01-06T17:37:16Z
dc.date.issued2017
dc.description.abstractThe aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) ('Chemlali', 'Chetoui', 'Zalmati' and 'crossbreeding Chemlali by Zalmati') extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were beta-sitosterol, Delta-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24 -methylene-cholesterol, cholesterol, campestanol, sitostanol, Delta-7-stigmastenol, Delta-5,24-stigmastadienol, and Delta-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from 'Chetoui cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipMinistere de I'Enseignement Superieur et de la Recherche Scientifique, Laboratory, Tunisia [LR14ES08]
dc.description.sponsorshipThe authors would like to thank the Ministere de I'Enseignement Superieur et de la Recherche Scientifique, Laboratory LR14ES08, Tunisia, for its financial support to this research work. The authors would like to thank Miss. Ikram Trabelsi for her precious help with GC analysis. They are also grateful to Professor Leila Mahfoudhi, an English teacher at the Faculty of Science of Sfax, for having proofread the paper.
dc.identifier.doi10.1016/j.foodres.2016.11.001
dc.identifier.endpage485
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid28964371
dc.identifier.scopus2-s2.0-85006791663
dc.identifier.scopusqualityQ1
dc.identifier.startpage477
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2016.11.001
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2178
dc.identifier.volume100
dc.identifier.wosWOS:000413388700018
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCrossbreeding Chemlali by Zalmati'
dc.subjectExtra virgin olive oil
dc.subjectPhenolic compound HPLC-DAD-ESI-MS/MS
dc.subjectPrincipal component analysis
dc.titleLC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition
dc.typeArticle

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