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High‐resolution mass spectrometry to evaluate the influence of cross‐breeding segregating populations on the phenolic profile of virgin olive oils
Author(s) -
Sánchez de Medina Verónica,
CalderónSantiago Mónica,
El Riachy Milad,
PriegoCapote Feliciano,
Luque de Castro María Dolores
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6653
Subject(s) - oleuropein , phenols , hydroxytyrosol , chemistry , protocatechuic acid , cultivar , olea , ferulic acid , oleaceae , food science , botany , chromatography , horticulture , polyphenol , biology , olive oil , biochemistry , antioxidant
BACKGROUND The growing demand for high‐quality virgin olive oils ( VOOs ) has increased the interest in olive breeding programs. Cross‐breeding is considered, within these programs, the best strategy to generate new cultivars as an attempt to improve the present cultivars. In this research, the phenolic profile of VOOs from target crosses (Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana) and their corresponding genitors (Arbequina, Arbosana, Koroneiki, Picual and Sikitita) has been evaluated using a targeted metabolomics approach. RESULTS The phenolic profiles were obtained by liquid chromatographic–hybrid quadrupole time‐of‐flight mass spectrometric targeted analysis of 37 phenols or compounds involved in the main pathways for their biosynthesis. Statistical multivariate analysis by principal component analysis was applied to study the influence of genotype on phenol composition. Phenolic compounds with the highest contribution to explain the observed variability associated to genotype were identified through fold change algorithms (cut‐off > 2.0) and t ‐test analysis. CONCLUSION A total of nine phenols (viz. quercetin, ligstroside aglycon ( p ‐ HPEA‐EA ), demethyl oleuropein aglycon, oleuropein aglycon (3,4‐ DHPEA‐EA ), hydroxypinoresinol, hydroxytyrosol and phenolic acids such as p ‐coumaric acid, ferulic acid and protocatechuic acid) contributed to explain the observed variability with 99% confidence ( P <0.01). © 2014 Society of Chemical Industry