title: New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils.
abstract: Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/MS to evaluate their lignan content and detected, for the first time, some isobaric forms of natural (+)-pinoresinol and (+)-1-acetoxypinoresinol. Then we analyzed partially and fully-refined oils from Italy, Tunisia and Spain. The isobaric forms occur only during the bleaching step of the refining process and remain unaltered after the final deodorizing step. Molecular dynamic simulation helped to identify the most probable chemical structures corresponding to these new isobars with data in agreement with the chromatographic findings. The total lignan amounts in commercial olive oils was close to 2mg/L. Detection of these new lignans can be used as marker of undeclared refining procedures in commercial extra-virgin and/or Virgin Olive Oils.
authors.affiliation: Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Cecchi
authors.affiliation: Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy.
authors.forename: Marzia
authors.initials: M
authors.lastname: Innocenti
authors.affiliation: Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Melani
authors.affiliation: PromoFirenze, Azienda Speciale della CCIAA di Firenze, Divisione Laboratorio Chimico, via Orcagna 70, 50121 Firenze, Italy.
authors.forename: Marzia
authors.initials: M
authors.lastname: Migliorini
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/a, 33100 Udine, Italy.
authors.forename: Lanfranco
authors.initials: L
authors.lastname: Conte
authors.affiliation: Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Firenze, Italy; Multidisciplinary Center of Research On Food Sciences (M.C.R.F.S.-Ce.R.A), Università degli Studi di Firenze, Italy. Electronic address: nadia.mulinacci@unifi.it.
authors.forename: Nadia
authors.initials: N
authors.lastname: Mulinacci
mesh_terms: D002851:Chromatography, High Pressure Liquid; D063427:Food Quality; D005663:Furans / Q000032:analysis; D007558:Italy; D017705:Lignans / Q000032:analysis*; D000069463:Olive Oil / Q000737:chemistry*; D013030:Spain; D014416:Tunisia
chemical_list: C476393:1-acetoxypinoresinol; D005663:Furans; D017705:Lignans; D000069463:Olive Oil; C103298:pinoresinol
keywords: (+)-1-Acetoxypinoresinol; (+)-Pinoresinol; Bleaching; HPLC-TOF; Lampante Olive Oil; Olive oil frauds