@ARTICLE{Abdallah2016735,
author={Abdallah, M. and Vergara-Barberán, M. and Lerma-García, M.J. and Herrero-Martínez, J.M. and Simó-Alfonso, E.F. and Guerfel, M.},
title={Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry},
journal={European Journal of Lipid Science and Technology},
year={2016},
volume={118},
number={5},
pages={735-743},
doi={10.1002/ejlt.201500230},
note={cited By 3},
url={https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083940555&doi=10.1002%2fejlt.201500230&partnerID=40&md5=ac44e6a32e252c8ac3843480589375d5},
affiliation={Laboratoire Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, Hammam-Lif, Tunisia; Department of Analytical Chemistry, University of Valencia, Burjassot, Valencia, Spain},
abstract={The usefulness of fatty acid profiles established by direct infusion mass spectrometry (DIMS) as a tool to discriminate between seven genetic varieties of Tunisian extra virgin olive oils (EVOOs) was evaluated in this work. Moreover, the discrimination of EVOOs from the genetic varieties Chemchali, Fouji, and Zarrazi, characterized with different maturity indices, was also studied. For DIMS, EVOO samples were diluted with an 85:15 propanol/methanol (v/v) mixture containing 40 mM ammonia and directly infused into the mass spectrometer using a syringe pump. The establishment of ratios of the peak abundances of the free fatty acids followed by linear discriminant analysis was employed to predict both genetic variety and maturity index. In all cases, an excellent resolution between all category pairs was achieved, which demonstrated that fatty acid profiles are a good marker of both genetic variety and maturity index of EVOOs. Practical applications: As EVOO quality can be affected by different parameters, such as cultivar and maturity index, among others, it is necessary to develop analytical methods able to verify EVOO quality, and also to control its origin as olive oil producers have to include in their manufactured products the cultivar (monovarietal oils) from which the oil was obtained. Currently, almost all the research related to Tunisian EVOOs has been mainly focused on the improvement and characterization of the two main cultivars (Chétoui and Chemlali). Thus, to diversify Tunisian olive oil resources and improve the quality of olive oil produced in Tunisia, research on additional cultivars needs to be conducted. Thus, the present method could be used as an authentication tool for olive oil industry to asses both cultivar and maturity index of Tunisian EVOO, which could be extended to EVOO from all around the world. DIMS data of Tunisian EVOOs were used to predict EVOO genetic variety and maturity index using LDA. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim},
author_keywords={Direct infusion mass spectrometry;  Fatty acid profiles;  Genetic variety;  Maturity index;  Tunisian extra virgin olive oils},
references={Manai, H., Mahjoub-Haddada, F., Oueslati, I., Daoud, D., Zarrouk, M., Characterization of monovarietal virgin olive oils from six crossing varieties (2008) Sci. Hort., 115, pp. 252-260; Ouni, Y., Guido, F., Daoud, D., Zarrouk, M., Effect of cultivar on minor components in Tunisia olive fruits cultivated in microclimate (2011) J. Hortic. For., 3, pp. 13-20; (2011) Olive Oil Exportations, , http://www.internationaloliveoil.org, International Olive Oil Council; Issaoui, M., Flamini, G., Brahmi, F., Dabbou, S., Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils (2010) Food Chem., 119, pp. 220-225; Taamalli, A., Arráez-Román, D., Zarrouk, M., Valverde, J., The occurrence and bioactivity of polyphenols in Tunisian olive products and by-products: A review (2012) J. Food Sci., 77, pp. 83-92; Gimeno, E., Fitó, M., Lamuela-Raventós, R.M., Castellote, A.I., Effect of ingestion of virgin olive oil on human low-density lipoprotein composition (2002) Eur. J. Clin. Nutr., 56, pp. 114-120; Matos, L.C., Cunha, S.C., Amaral, J.S., Pereira, J.A., Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices (2007) Food Chem., 102, pp. 406-414; Medeiros, M.D., (2001) The Handbook of Nutraceuticals and Functionals Foods, pp. 261-267. , in W. REC.CRC (Ed.),, CRC Press, Taylor & Francis Group, Boca Raton, FL, USA; Ben Youssef, N., Zarrouk, W., Carrasco-Pancorbo, A., Ouni, Y., Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil (2010) J. Sci. Food Agr., 90, pp. 199-204; Perez-Jimenez, F., Alvarez de Cienfuegos, G., Badimon, L., Barja, G., International conference on the healthy effect of virgin olive oil (2005) Eur. J. Clin. Invest., 35, pp. 421-424; López-Feria, S., Cárdenas, S., García-Mesa, J.A., Fernández-Hernández, A., Valcárcel, M., Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques (2007) J. Chromatogr. A, 1147, pp. 144-152; Garcia, J.M., Seller, S., Pérez-Camino, M.C., Influence of fruit ripening on olive oil quality (1996) J. Agric. Food Chem., 44, pp. 3516-3520; Kiritsakis, A., Nanos, G.D., Polymenopoulos, Z., Thomai, T., Sfakiotakis, E.M., Effect of fruit storage conditions on olive oil quality (1998) J. Amer. Oil. Chem. Soc., 75, pp. 721-724; Rotondi, A., Bendini, A., Cerretani, L., Mari, M., Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil (2004) J. Agric. Food Chem., 52, pp. 3649-3654; Yorulmaz, A., Erinc, H., Tekin, A., Changes in olive and olive oil characteristics during maturation (2013) J. Amer. Oil. Chem. Soc., 90, pp. 647-658; Zamora, R., Alaiz, M., Hidalgo, F.J., Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity (2001) J. Agric. Food Chem., 49, pp. 4267-4270; Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Simal-Gándara, J., Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain (2014) Food Chem., 164, pp. 418-426; Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Fregapane, G., Blending local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs (2015) Eur. J. Lipid Sci. Technol., p. 116. , in press; Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Fregapane, G., Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv (2015) Food Chem., 176, pp. 493-503; Mannina, L., Barone, P., Patumi, M., Fiordiponti, P., Cultivar and pedoclimatic effects in the discrimination of olive oils: A high-field NMR study (1999) Recent Res. Dev. Oil Chem., 3, pp. 85-92; Kammoun, N.G., Zarrouk, W., Exploratory chemometric analysis for the characterisation of Tunisian olive cultivars according to their lipid and sterolic profiles (2012) Int. J. Food Sci. Technol., 47, pp. 1496-1504; Lerma-García, M.J., Herrero-Martínez, J.M., Ramis-Ramos, G., Simó-Alfonso, E.F., Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry (2008) Food Chem., 108, pp. 1142-1148; Skevin, D., Rade, D., Strucelj, D., Mokrovcak, Z., The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil (2003) Eur. J. Lipid Sci. Technol., 105, pp. 536-541; Garrido-Delgado, R., Arce, L., Valcárcel, M., Multi-capillary column-ion mobility spectrometry: A potential screening system to differentiate virgin olive oils (2012) Anal. Bioanal. Chem., 402, pp. 489-498; Alves, M.R., Cunha, S.C., Amaral, J.S., Pereira, J.A., Oliveira, M.B., Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis (2005) Anal. Chim. Acta, 549, pp. 166-178; Kesen, S., Kelebek, H., Selli, S., LC-ESI-MS characterization of phenolic profiles turkish olive oils as influenced by geographic origin and harvest year (2013) J. Amer. Oil. Chem. Soc., 91, pp. 385-394; Lerma-García, M.J., Lantano, C., Chiavaro, E., Cerretani, L., Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography (2009) Food Res. Int., 42, pp. 1446-1452; Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening (2008) Food Chem., 109, pp. 743-754; Kalua, C.M., Allen, M.S., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds (2005) J. Agric. Food Chem., 53, pp. 8054-8062; Salvador, M.D., Aranda, F., Fregapane, G., Infuence of fruit ripening on “Cornicabra” virgin olive oil quality. A study of four successive crop seasons (2001) Food Chem., 73, pp. 45-53; Bucci, R., Magrí, A.D., Magrí, A.L., Marini, D., Marini, F., Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures (2002) J. Agric. Food Chem., 50, pp. 413-418; Lanteri, S., Armanino, C., Perri, E., Palopoli, A., Study of oils from Calabrian olive cultivars by chemometric methods (2002) Food Chem., 76, pp. 501-507; Aparicio, R., Aparicio-Ruíz, R., Authentication of vegetable oils by chromatographic techniques (2000) J. Chromatogr. A, 881, pp. 93-104; Boggia, R., Borgogni, C., Hysenaj, V., Leardi, R., Zunin, P., Direct GC-(EI)MS determination of fatty acid alkyl esters in olive oils (2014) Talanta, 119, pp. 60-67; Yang, Y., Ferro, M.D., Cavaco, I., Liang, Y., Detection and identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics (2013) J. Agric. Food Chem., 61, pp. 3693-3702; Sato, R.T., Coelho Castro, R.J., De Castro Barra, P.M., De Oliveira, M.A.L., Rapid separation of free Fatty acids in vegetable oils by capillary zone electrophoresis (2014) Phytochem. Anal., 25, pp. 241-246; Vergara-Barberán, M., Escrig-Doménech, A., Lerma-García, M.J., Simó-Alfonso, E.F., Herrero-Martínez, J.M., Capillary electrophoresis of free fatty acids by indirect ultraviolet detection: Application to the classification of vegetable oils according to their botanical origin (2011) J. Agric. Food Chem., 59, pp. 10775-10780; Alves, J.O., Neto, W.B., Mitsutake, H., Alves, P.S.P., Extra virgin (EV) and ordinary (ON) olive oil: Distinction and detection of adulteration (EV with ON) as determined by direct infusion electrospray ionization mass spectrometry and chemometric approaches (2010) Rapid Commun. Mass Spectrom., 24, pp. 1875-1880; Catharino, R.R., Haddad, R., Cabrini, L.G., Cunha, I.B.S., Characterization of vegetable oils by electrospray ionization mass spectrometry fingerprinting: Classification, quality, adulteration, and aging (2005) Anal. Chem., 77, pp. 7429-7433; Goodacre, R., Vaidyanathan, S., Bianchi, G., Kell, D.B., Metabolic profiling using direct infusion electrospray ionisation mass spectrometry for the characterisation of olive oils (2002) Analyst, 127, pp. 1457-1462; Lerma-García, M.J., Herrero-Martínez, J.M., Ramis-ramos, G., Simó-Alfonso, E.F., Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry (2008) Food Chem., 107, pp. 1307-1313; Vandeginste, B.G.M., Massart, D.L., Buydens, L.M.C., De Jong, S., (1998) Data Handling in Science and Technology, Part B, p. 237. , 18th Edn., Elsevier, Ed, Amsterdam, p; Gutiérrez, F., Jímenez, B., Ruíz, A., Albi, M.A., Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved (1999) J. Agric. Food Chem., 47, pp. 121-127; Baccouri, B., Zarrouk, W., Krichene, D., Nouairi, I., Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea europaea L.) (2007) J. Agro., 6, pp. 388-396},
correspondence_address1={Lerma-García, M.J.; Department of Analytical Chemistry, Spain; email: m.jesus.lerma@uv.es},
publisher={Wiley-VCH Verlag},
issn={14387697},
language={English},
abbrev_source_title={Eur. J. Lipid Sci. Technol.},
document_type={Article},
source={Scopus},
}

{"_id":"u3eL4c98rYt5gma8u","bibbaseid":"abdallah-vergarabarbern-lermagarca-herreromartnez-simalfonso-guerfel-classificationoftunisianextravirginoliveoilsaccordingtotheirgeneticvarietyandmaturityindexusingfattyacidprofilesestablishedbydirectinfusionmassspectrometry-2016","author_short":["Abdallah, M.","Vergara-Barberán, M.","Lerma-García, M.","Herrero-Martínez, J.","Simó-Alfonso, E.","Guerfel, M."],"bibdata":{"bibtype":"article","type":"article","author":[{"propositions":[],"lastnames":["Abdallah"],"firstnames":["M."],"suffixes":[]},{"propositions":[],"lastnames":["Vergara-Barberán"],"firstnames":["M."],"suffixes":[]},{"propositions":[],"lastnames":["Lerma-García"],"firstnames":["M.J."],"suffixes":[]},{"propositions":[],"lastnames":["Herrero-Martínez"],"firstnames":["J.M."],"suffixes":[]},{"propositions":[],"lastnames":["Simó-Alfonso"],"firstnames":["E.F."],"suffixes":[]},{"propositions":[],"lastnames":["Guerfel"],"firstnames":["M."],"suffixes":[]}],"title":"Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry","journal":"European Journal of Lipid Science and Technology","year":"2016","volume":"118","number":"5","pages":"735-743","doi":"10.1002/ejlt.201500230","note":"cited By 3","url":"https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083940555&doi=10.1002%2fejlt.201500230&partnerID=40&md5=ac44e6a32e252c8ac3843480589375d5","affiliation":"Laboratoire Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, Hammam-Lif, Tunisia; Department of Analytical Chemistry, University of Valencia, Burjassot, Valencia, Spain","abstract":"The usefulness of fatty acid profiles established by direct infusion mass spectrometry (DIMS) as a tool to discriminate between seven genetic varieties of Tunisian extra virgin olive oils (EVOOs) was evaluated in this work. Moreover, the discrimination of EVOOs from the genetic varieties Chemchali, Fouji, and Zarrazi, characterized with different maturity indices, was also studied. For DIMS, EVOO samples were diluted with an 85:15 propanol/methanol (v/v) mixture containing 40 mM ammonia and directly infused into the mass spectrometer using a syringe pump. The establishment of ratios of the peak abundances of the free fatty acids followed by linear discriminant analysis was employed to predict both genetic variety and maturity index. In all cases, an excellent resolution between all category pairs was achieved, which demonstrated that fatty acid profiles are a good marker of both genetic variety and maturity index of EVOOs. Practical applications: As EVOO quality can be affected by different parameters, such as cultivar and maturity index, among others, it is necessary to develop analytical methods able to verify EVOO quality, and also to control its origin as olive oil producers have to include in their manufactured products the cultivar (monovarietal oils) from which the oil was obtained. Currently, almost all the research related to Tunisian EVOOs has been mainly focused on the improvement and characterization of the two main cultivars (Chétoui and Chemlali). Thus, to diversify Tunisian olive oil resources and improve the quality of olive oil produced in Tunisia, research on additional cultivars needs to be conducted. Thus, the present method could be used as an authentication tool for olive oil industry to asses both cultivar and maturity index of Tunisian EVOO, which could be extended to EVOO from all around the world. DIMS data of Tunisian EVOOs were used to predict EVOO genetic variety and maturity index using LDA. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim","author_keywords":"Direct infusion mass spectrometry; Fatty acid profiles; Genetic variety; Maturity index; Tunisian extra virgin olive oils","references":"Manai, H., Mahjoub-Haddada, F., Oueslati, I., Daoud, D., Zarrouk, M., Characterization of monovarietal virgin olive oils from six crossing varieties (2008) Sci. Hort., 115, pp. 252-260; Ouni, Y., Guido, F., Daoud, D., Zarrouk, M., Effect of cultivar on minor components in Tunisia olive fruits cultivated in microclimate (2011) J. Hortic. For., 3, pp. 13-20; (2011) Olive Oil Exportations, , http://www.internationaloliveoil.org, International Olive Oil Council; Issaoui, M., Flamini, G., Brahmi, F., Dabbou, S., Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils (2010) Food Chem., 119, pp. 220-225; Taamalli, A., Arráez-Román, D., Zarrouk, M., Valverde, J., The occurrence and bioactivity of polyphenols in Tunisian olive products and by-products: A review (2012) J. Food Sci., 77, pp. 83-92; Gimeno, E., Fitó, M., Lamuela-Raventós, R.M., Castellote, A.I., Effect of ingestion of virgin olive oil on human low-density lipoprotein composition (2002) Eur. J. Clin. Nutr., 56, pp. 114-120; Matos, L.C., Cunha, S.C., Amaral, J.S., Pereira, J.A., Chemometric characterization of three varietal olive oils (Cvs. Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices (2007) Food Chem., 102, pp. 406-414; Medeiros, M.D., (2001) The Handbook of Nutraceuticals and Functionals Foods, pp. 261-267. , in W. REC.CRC (Ed.),, CRC Press, Taylor & Francis Group, Boca Raton, FL, USA; Ben Youssef, N., Zarrouk, W., Carrasco-Pancorbo, A., Ouni, Y., Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil (2010) J. Sci. Food Agr., 90, pp. 199-204; Perez-Jimenez, F., Alvarez de Cienfuegos, G., Badimon, L., Barja, G., International conference on the healthy effect of virgin olive oil (2005) Eur. J. Clin. Invest., 35, pp. 421-424; López-Feria, S., Cárdenas, S., García-Mesa, J.A., Fernández-Hernández, A., Valcárcel, M., Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques (2007) J. Chromatogr. A, 1147, pp. 144-152; Garcia, J.M., Seller, S., Pérez-Camino, M.C., Influence of fruit ripening on olive oil quality (1996) J. Agric. Food Chem., 44, pp. 3516-3520; Kiritsakis, A., Nanos, G.D., Polymenopoulos, Z., Thomai, T., Sfakiotakis, E.M., Effect of fruit storage conditions on olive oil quality (1998) J. Amer. Oil. Chem. Soc., 75, pp. 721-724; Rotondi, A., Bendini, A., Cerretani, L., Mari, M., Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil (2004) J. Agric. Food Chem., 52, pp. 3649-3654; Yorulmaz, A., Erinc, H., Tekin, A., Changes in olive and olive oil characteristics during maturation (2013) J. Amer. Oil. Chem. Soc., 90, pp. 647-658; Zamora, R., Alaiz, M., Hidalgo, F.J., Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity (2001) J. Agric. Food Chem., 49, pp. 4267-4270; Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Simal-Gándara, J., Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain (2014) Food Chem., 164, pp. 418-426; Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Fregapane, G., Blending local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs (2015) Eur. J. Lipid Sci. Technol., p. 116. , in press; Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Fregapane, G., Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv (2015) Food Chem., 176, pp. 493-503; Mannina, L., Barone, P., Patumi, M., Fiordiponti, P., Cultivar and pedoclimatic effects in the discrimination of olive oils: A high-field NMR study (1999) Recent Res. Dev. Oil Chem., 3, pp. 85-92; Kammoun, N.G., Zarrouk, W., Exploratory chemometric analysis for the characterisation of Tunisian olive cultivars according to their lipid and sterolic profiles (2012) Int. J. Food Sci. Technol., 47, pp. 1496-1504; Lerma-García, M.J., Herrero-Martínez, J.M., Ramis-Ramos, G., Simó-Alfonso, E.F., Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry (2008) Food Chem., 108, pp. 1142-1148; Skevin, D., Rade, D., Strucelj, D., Mokrovcak, Z., The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil (2003) Eur. J. Lipid Sci. Technol., 105, pp. 536-541; Garrido-Delgado, R., Arce, L., Valcárcel, M., Multi-capillary column-ion mobility spectrometry: A potential screening system to differentiate virgin olive oils (2012) Anal. Bioanal. Chem., 402, pp. 489-498; Alves, M.R., Cunha, S.C., Amaral, J.S., Pereira, J.A., Oliveira, M.B., Classification of PDO olive oils on the basis of their sterol composition by multivariate analysis (2005) Anal. Chim. Acta, 549, pp. 166-178; Kesen, S., Kelebek, H., Selli, S., LC-ESI-MS characterization of phenolic profiles turkish olive oils as influenced by geographic origin and harvest year (2013) J. Amer. Oil. Chem. Soc., 91, pp. 385-394; Lerma-García, M.J., Lantano, C., Chiavaro, E., Cerretani, L., Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography (2009) Food Res. Int., 42, pp. 1446-1452; Baccouri, O., Guerfel, M., Baccouri, B., Cerretani, L., Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening (2008) Food Chem., 109, pp. 743-754; Kalua, C.M., Allen, M.S., Bedgood, D.R., Bishop, A.G., Prenzler, P.D., Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds (2005) J. Agric. Food Chem., 53, pp. 8054-8062; Salvador, M.D., Aranda, F., Fregapane, G., Infuence of fruit ripening on “Cornicabra” virgin olive oil quality. A study of four successive crop seasons (2001) Food Chem., 73, pp. 45-53; Bucci, R., Magrí, A.D., Magrí, A.L., Marini, D., Marini, F., Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures (2002) J. Agric. Food Chem., 50, pp. 413-418; Lanteri, S., Armanino, C., Perri, E., Palopoli, A., Study of oils from Calabrian olive cultivars by chemometric methods (2002) Food Chem., 76, pp. 501-507; Aparicio, R., Aparicio-Ruíz, R., Authentication of vegetable oils by chromatographic techniques (2000) J. Chromatogr. A, 881, pp. 93-104; Boggia, R., Borgogni, C., Hysenaj, V., Leardi, R., Zunin, P., Direct GC-(EI)MS determination of fatty acid alkyl esters in olive oils (2014) Talanta, 119, pp. 60-67; Yang, Y., Ferro, M.D., Cavaco, I., Liang, Y., Detection and identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics (2013) J. Agric. Food Chem., 61, pp. 3693-3702; Sato, R.T., Coelho Castro, R.J., De Castro Barra, P.M., De Oliveira, M.A.L., Rapid separation of free Fatty acids in vegetable oils by capillary zone electrophoresis (2014) Phytochem. Anal., 25, pp. 241-246; Vergara-Barberán, M., Escrig-Doménech, A., Lerma-García, M.J., Simó-Alfonso, E.F., Herrero-Martínez, J.M., Capillary electrophoresis of free fatty acids by indirect ultraviolet detection: Application to the classification of vegetable oils according to their botanical origin (2011) J. Agric. Food Chem., 59, pp. 10775-10780; Alves, J.O., Neto, W.B., Mitsutake, H., Alves, P.S.P., Extra virgin (EV) and ordinary (ON) olive oil: Distinction and detection of adulteration (EV with ON) as determined by direct infusion electrospray ionization mass spectrometry and chemometric approaches (2010) Rapid Commun. Mass Spectrom., 24, pp. 1875-1880; Catharino, R.R., Haddad, R., Cabrini, L.G., Cunha, I.B.S., Characterization of vegetable oils by electrospray ionization mass spectrometry fingerprinting: Classification, quality, adulteration, and aging (2005) Anal. Chem., 77, pp. 7429-7433; Goodacre, R., Vaidyanathan, S., Bianchi, G., Kell, D.B., Metabolic profiling using direct infusion electrospray ionisation mass spectrometry for the characterisation of olive oils (2002) Analyst, 127, pp. 1457-1462; Lerma-García, M.J., Herrero-Martínez, J.M., Ramis-ramos, G., Simó-Alfonso, E.F., Evaluation of the quality of olive oil using fatty acid profiles by direct infusion electrospray ionization mass spectrometry (2008) Food Chem., 107, pp. 1307-1313; Vandeginste, B.G.M., Massart, D.L., Buydens, L.M.C., De Jong, S., (1998) Data Handling in Science and Technology, Part B, p. 237. , 18th Edn., Elsevier, Ed, Amsterdam, p; Gutiérrez, F., Jímenez, B., Ruíz, A., Albi, M.A., Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved (1999) J. Agric. Food Chem., 47, pp. 121-127; Baccouri, B., Zarrouk, W., Krichene, D., Nouairi, I., Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea europaea L.) (2007) J. Agro., 6, pp. 388-396","correspondence_address1":"Lerma-García, M.J.; Department of Analytical Chemistry, Spain; email: m.jesus.lerma@uv.es","publisher":"Wiley-VCH Verlag","issn":"14387697","language":"English","abbrev_source_title":"Eur. J. Lipid Sci. Technol.","document_type":"Article","source":"Scopus","bibtex":"@ARTICLE{Abdallah2016735,\nauthor={Abdallah, M. and Vergara-Barberán, M. and Lerma-García, M.J. and Herrero-Martínez, J.M. and Simó-Alfonso, E.F. and Guerfel, M.},\ntitle={Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry},\njournal={European Journal of Lipid Science and Technology},\nyear={2016},\nvolume={118},\nnumber={5},\npages={735-743},\ndoi={10.1002/ejlt.201500230},\nnote={cited By 3},\nurl={https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083940555&doi=10.1002%2fejlt.201500230&partnerID=40&md5=ac44e6a32e252c8ac3843480589375d5},\naffiliation={Laboratoire Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj Cedria, Hammam-Lif, Tunisia; Department of Analytical Chemistry, University of Valencia, Burjassot, Valencia, Spain},\nabstract={The usefulness of fatty acid profiles established by direct infusion mass spectrometry (DIMS) as a tool to discriminate between seven genetic varieties of Tunisian extra virgin olive oils (EVOOs) was evaluated in this work. Moreover, the discrimination of EVOOs from the genetic varieties Chemchali, Fouji, and Zarrazi, characterized with different maturity indices, was also studied. For DIMS, EVOO samples were diluted with an 85:15 propanol/methanol (v/v) mixture containing 40 mM ammonia and directly infused into the mass spectrometer using a syringe pump. The establishment of ratios of the peak abundances of the free fatty acids followed by linear discriminant analysis was employed to predict both genetic variety and maturity index. In all cases, an excellent resolution between all category pairs was achieved, which demonstrated that fatty acid profiles are a good marker of both genetic variety and maturity index of EVOOs. Practical applications: As EVOO quality can be affected by different parameters, such as cultivar and maturity index, among others, it is necessary to develop analytical methods able to verify EVOO quality, and also to control its origin as olive oil producers have to include in their manufactured products the cultivar (monovarietal oils) from which the oil was obtained. Currently, almost all the research related to Tunisian EVOOs has been mainly focused on the improvement and characterization of the two main cultivars (Chétoui and Chemlali). Thus, to diversify Tunisian olive oil resources and improve the quality of olive oil produced in Tunisia, research on additional cultivars needs to be conducted. Thus, the present method could be used as an authentication tool for olive oil industry to asses both cultivar and maturity index of Tunisian EVOO, which could be extended to EVOO from all around the world. DIMS data of Tunisian EVOOs were used to predict EVOO genetic variety and maturity index using LDA. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim},\nauthor_keywords={Direct infusion mass spectrometry; Fatty acid profiles; Genetic variety; Maturity index; Tunisian extra virgin olive oils},\nreferences={Manai, H., Mahjoub-Haddada, F., Oueslati, I., Daoud, D., Zarrouk, M., Characterization of monovarietal virgin olive oils from six crossing varieties (2008) Sci. Hort., 115, pp. 252-260; Ouni, Y., Guido, F., Daoud, D., Zarrouk, M., Effect of cultivar on minor components in Tunisia olive fruits cultivated in microclimate (2011) J. Hortic. 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Food Chem., 47, pp. 121-127; Baccouri, B., Zarrouk, W., Krichene, D., Nouairi, I., Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea europaea L.) (2007) J. Agro., 6, pp. 388-396},\ncorrespondence_address1={Lerma-García, M.J.; Department of Analytical Chemistry, Spain; email: m.jesus.lerma@uv.es},\npublisher={Wiley-VCH Verlag},\nissn={14387697},\nlanguage={English},\nabbrev_source_title={Eur. J. Lipid Sci. Technol.},\ndocument_type={Article},\nsource={Scopus},\n}\n\n","author_short":["Abdallah, M.","Vergara-Barberán, M.","Lerma-García, M.","Herrero-Martínez, J.","Simó-Alfonso, E.","Guerfel, M."],"key":"Abdallah2016735","id":"Abdallah2016735","bibbaseid":"abdallah-vergarabarbern-lermagarca-herreromartnez-simalfonso-guerfel-classificationoftunisianextravirginoliveoilsaccordingtotheirgeneticvarietyandmaturityindexusingfattyacidprofilesestablishedbydirectinfusionmassspectrometry-2016","role":"author","urls":{"Paper":"https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083940555&doi=10.1002%2fejlt.201500230&partnerID=40&md5=ac44e6a32e252c8ac3843480589375d5"},"metadata":{"authorlinks":{}},"html":""},"bibtype":"article","biburl":"https://www.clecem.es/wp-content/uploads/2024/01/scopus.bib","dataSources":["z88YG74vvXjjYpRcn"],"keywords":[],"search_terms":["classification","tunisian","extra","virgin","olive","oils","according","genetic","variety","maturity","index","using","fatty","acid","profiles","established","direct","infusion","mass","spectrometry","abdallah","vergara-barberán","lerma-garcía","herrero-martínez","simó-alfonso","guerfel"],"title":"Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry","year":2016}