title: Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS).
abstract: In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
authors.forename: Cristiano Augusto
authors.initials: CA
authors.lastname: Ballus
authors.affiliation: Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
authors.forename: Rosa
authors.initials: R
authors.lastname: Quirantes-Piné
authors.affiliation: Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, c/ Fuentenueva s/n, 18071 Granada, Spain.
authors.forename: Abdelhakim
authors.initials: A
authors.lastname: Bakhouche
authors.affiliation: Agricultural and Livestock Research Corporation of the State of Minas Gerais (EPAMIG), Maria da Fé Experimental Farm, Rua Washington Alvarenga Viglioni s/n, 37517-000 Maria da Fé, MG, Brazil.
authors.forename: Luiz Fernando de Oliveira
authors.initials: LF
authors.lastname: da Silva
authors.affiliation: Agricultural and Livestock Research Corporation of the State of Minas Gerais (EPAMIG), South of Minas Regional Unity, Rodovia Lavras/Ijaci, Km 02, 37200-000 Lavras, MG, Brazil.
authors.forename: Adelson Francisco
authors.initials: AF
authors.lastname: de Oliveira
authors.affiliation: Brazilian Agricultural Research Corporation, Agricultural Research Center for Temperate Climate (EMBRAPA - CPACT), BR 392, Km 78, 96001-970 Pelotas, RS, Brazil.
authors.forename: Enilton Fick
authors.initials: EF
authors.lastname: Coutinho
authors.affiliation: Agricultural Research and Rural Extension Corporation of the State of Santa Catarina (EPAGRI), Rua Servidão Ferdinando Tusset s/n, 89801-970 Chapecó, SC, Brazil.
authors.forename: Dorli Mario
authors.initials: DM
authors.lastname: da Croce
authors.affiliation: Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, c/ Fuentenueva s/n, 18071 Granada, Spain. Electronic address: ansegura@ugr.es.
authors.forename: Antonio
authors.initials: A
authors.lastname: Segura-Carretero
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
authors.forename: Helena Teixeira
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D001938:Brazil; D002853:Chromatography, Liquid / Q000379:methods*; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils
keywords: Mass spectrometry; Phenolic compounds; Principal component analysis; RRLC–ESI-TOF-MS; Virgin olive oil