Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Sciences, Moulay Ismail University, Zitoune Meknes BP 11201, Morocco.
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy.
Molecules. 2020 Nov 19;25(22):5428. doi: 10.3390/molecules25225428.
Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg), followed by α-tocotrienol (2.5 mg kg), γ-tocopherol (4.5 mg kg) and β-tocopherol (1.9 mg kg), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, -3 and -6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).
橄榄油是地中海饮食中的重要产品，因为它具有健康益处和感官特性。是摩洛哥种植最多的品种。本研究旨在评估来自摩洛哥五个不同北部省份（舍夫沙万、陶努特、埃拉奇迪亚、贝尼梅拉勒和塔扎）的商业特级初榨橄榄油（VOO）的酚类化合物、维生素 E 和脂肪酸，分别采用高效液相色谱-光电二极管阵列（PDA）/电喷雾电离（ESI）-MS、正相（NP）-高效液相色谱/荧光检测器（FLD）和气相色谱-火焰电离检测器（FID）/MS。结果表明，橄榄油中含有 130.0mg/kg 的橄榄苦苷（橄榄苦苷配基、10-羟基橄榄苦苷配基和 Ligstroside aglycone、油橄榄苦素和油橄榄苦苷）、108.1mg/kg 的酚醇（酪醇和羟基酪醇）、34.7mg/kg 的酚酸（咖啡酸、阿魏酸和没食子酸）和 8.24mg/kg 的类黄酮（木犀草素、木犀草素葡萄糖苷、芹菜素）。至于维生素 E，α-生育酚是最丰富的维生素 E（57.9mg/kg），其次是α-生育三烯酚（2.5mg/kg）、γ-生育酚（4.5mg/kg）和β-生育酚（1.9mg/kg），而δ-生育酚未检出。此外，还发现了 14 种脂肪酸，其中油酸（76.1%）、亚油酸（8.1%）、棕榈酸（8.7%）和硬脂酸（2.5%）是检测到的主要脂肪酸。最后，热图和主成分分析允许我们根据 VOO 的化学成分对研究省份进行分类：舍夫沙万（酪醇和羟基酪醇）、陶努特（橄榄苦苷配基）、埃拉奇迪亚（阿魏酸、-3 和 -6）、贝尼梅拉勒（油橄榄苦素）和塔扎（木犀草素和油酸）。
