Classification of extra virgin olive oils produced at La Comunitat Valenciana according to their genetic variety using sterol profiles established by high-performance liquid chromatography with mass spectrometry detection.
A method to classify extra virgin olive oils (EVOOs) according to their genetic variety using sterol profiles obtained by high-performance liquid chromatography (HPLC) with mass spectrometry (MS) detection has been developed. Sterol extracts were chromatographed on a dC18 Atlantis column (100x3 mm, 3 microm) with a gradient of acetonitrile/water (0.01% acetic acid) at a flow rate of 1.0 mL min(-1) and positive-ion mode MS detection. Using linear discriminant analysis of the HPLC-MS data (extracted ion chromatograms), EVOO samples belonging to six genetic varieties cultivated at La Comunitat Valenciana, Spain (Arbequina, Borriolenca, Canetera, Farga, Picual, and Serrana), were correctly classified with an excellent resolution among all of the categories.
Lerma-García
María Jesús
MJ
Department of Analytical Chemistry, Faculty of Chemistry, University of Valencia, E-46100 Burjassot, Valencia, Spain.
Concha-Herrera
Victoria
V
Herrero-Martínez
José Manuel
JM
Simó-Alfonso
Ernesto Francisco
EF
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D016002:Discriminant Analysis; D013058:Mass Spectrometry / Q000379:methods*; D031658:Olea / Q000145:classification / Q000235:genetics*; D000069463:Olive Oil; D010840:Phytosterols / Q000032:analysis*; D010938:Plant Oils / Q000145:classification*; D013030:Spain; D013045:Species Specificity
D000069463:Olive Oil; D010840:Phytosterols; D010938:Plant Oils