LC-MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening

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dc.authoridBouaziz, mohamed/0000-0001-9107-7027
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorBen Brahim, Samia
dc.contributor.authorKelebek, Haşim
dc.contributor.authorAmmar, Sonda
dc.contributor.authorAbichou, Mounir
dc.contributor.authorBouaziz, Mohamed
dc.date.accessioned2025-01-06T17:43:55Z
dc.date.available2025-01-06T17:43:55Z
dc.date.issued2017
dc.description.abstractIn this work, the phenolic composition of four rare cultivars grown under the same agronomical and environmental conditions was studied. This is to test the effects of cultivars and ripening index essentially on phenolic composition in olive oils as well as tocopherols composition, organoleptic profiling and oxidative properties. Furthermore, some agronomical traits were determined in which a general increase in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fractions were identified and quantified using liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) in multiple reaction monitoring mode (MRM). A total of 13 phenolic compounds belonging to different chemical families were determined. Qualitative and quantitative differences in phenolic composition were observed among cultivars and also among sampling times. On the contrary to the agronomical traits, a general decrease (p < 0.05) of total phenolic compounds was observed during maturation. Likewise, a decrease in tocopherols concentrations and oxidative properties was observed. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipMinistry of Higher Education and Scientific Research, Tunisia [LR14ES08]
dc.description.sponsorshipThe authors would like to thank Dr. Hazem JABEUR for his help in tocopherol analysis. The authors would like also to thank the Ministry of Higher Education and Scientific Research (Laboratory LR14ES08), Tunisia, for its financial support to this research work.
dc.identifier.doi10.1016/j.foodchem.2017.02.025
dc.identifier.endpage19
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid28372256
dc.identifier.scopus2-s2.0-85013187583
dc.identifier.scopusqualityQ1
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.02.025
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2861
dc.identifier.volume229
dc.identifier.wosWOS:000400033000002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPhenolic compounds
dc.subjectLC-DAD-ESI-MS/MS
dc.subjectOxidative state
dc.subjectFour rare Tunisian cultivar, ripening index
dc.titleLC-MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening
dc.typeArticle

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