Cecchi Lorenzo, Innocenti Marzia, Melani Fabrizio, Migliorini Marzia, Conte Lanfranco, Mulinacci Nadia
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.
PromoFirenze, Azienda Speciale della CCIAA di Firenze, Divisione Laboratorio Chimico, via Orcagna 70, 50121 Firenze, Italy.
Food Chem. 2017 Mar 15;219:148-157. doi: 10.1016/j.foodchem.2016.09.132. Epub 2016 Sep 21.
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.
在此，我们描述了橄榄油精炼过程对木脂素谱的影响。建议检测新的等压木脂素以揭示商业特级初榨橄榄油中的欺诈行为。我们通过HPLC-DAD-TOF/MS分析了五种商业橄榄油，以评估其木脂素含量，并首次检测到天然（+）-松脂醇和（+）-1-乙酰氧基松脂醇的一些等压形式。然后我们分析了来自意大利、突尼斯和西班牙的部分精炼油和全精炼油。这些等压形式仅在精炼过程的漂白步骤中出现，在最终脱臭步骤后保持不变。分子动力学模拟有助于确定与这些新等压线相对应的最可能的化学结构，数据与色谱结果一致。商业橄榄油中的总木脂素含量接近2mg/L。检测这些新的木脂素可作为商业特级初榨和/或初榨橄榄油中未申报精炼程序的标志物。
