Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools

Author:

Drira Malika,Kelebek Hasim,Guclu Gamze,Jabeur Hazem,Selli Serkan,Bouaziz MohamedORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference49 articles.

1. Romani A, Ieri F, Urciuoli S et al (2019) Health effects of phenolic compounds found in extra-virgin olive oil, by-products, and leaf of Olea europaea L. Nutrients. https://doi.org/10.3390/nu11081776

2. Tuberoso CIG, Jerković I, Maldini M, Serreli G (2016) Phenolic compounds, antioxidant activity, and other characteristics of extra virgin olive oils from Italian autochthonous varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana. In: J. Chem. https://www.hindawi.com/journals/jchem/2016/8462741/ . Accessed 27 Apr 2020

3. Bendini A, Cerretani L, Di Virgilio F et al (2007) Preliminary evaluation of the application of the ftir spectroscopy to control the geographic origin and quality of virgin olive oils. J Food Qual 30:424–437. https://doi.org/10.1111/j.1745-4557.2007.00132.x

4. García-Villalba R, Carrasco-Pancorbo A, Oliveras-Ferraros C et al (2010) Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method. J Pharm Biomed Anal 51:416–429. https://doi.org/10.1016/j.jpba.2009.06.021

5. Becerra-Herrera M, Sanchez-Astudillo M, Beltran R, Sayago A (2014) Determination of phenolic compounds in olive oil: new method based on liquid-liquid micro extraction and ultra high performance liquid chromatography-triple-quadrupole mass spectrometry. FOOD Sci Technol -ZURICH- 57:49–57

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