Polyphenols Fingerprinting in Olive Oils Through Maximum-Quantum NMR Spectroscopy
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Polyphenols Fingerprinting in Olive Oils Through Maximum-Quantum NMR Spectroscopy G. N. Manjunatha Reddy 1,2 & Luisa Mannina 3,4 & Anatoly P. Sobolev 4 & Stefano Caldarelli 1
Received: 8 June 2017 / Accepted: 12 October 2017 # Springer Science+Business Media, LLC 2017
Abstract An NMR protocol based on multiple-quantum spectroscopy is presented for an analytical screening of polyphenols in olive oils. Three Italian olive oils with different total polyphenols content were used as study case. A total of 24 compounds were identified as follows: 1 polyphenol in the 5Q–1Q, 15 more in the 4Q–1Q, and 8 components in the 3Q– 1Q spectra, consisting of organic phenols, secoiridoids, lignans, and flavonols. In the three Italian olive oils investigated here, the polyphenols profile turned out to be significantly different, with specific characteristics going beyond simple considerations based on the total polyphenol content. The approach presented here can be easily extended for rapid qualitative and semi-quantitative screening of the polyphenol composition in many food products.
Keywords Olive oil . Polyphenols . NMR spectroscopy . Multiple-quantum . MaxQ
* Luisa Mannina [email protected] * Stefano Caldarelli [email protected] 1
Aix Marseille University, CNRS, Centrale Marseille, ISM2, Marseille, France
2
Present address: Department of Chemical Engineering, University of California, Santa Barbara, CA 93106, USA
3
Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro 5, I-00185 Rome, Italy
4
Laboratorio di Risonanza Magnetica BAnnalaura Segre^, CNR, Istituto di Metodologie Chimiche, I-00015, Monterotondo, Rome, Italy
Introduction Plant-derived natural products have potential applications in medicinal chemistry, by means of chemotherapeutic, chemopreventive, antioxidant properties, protection against cancer, resistance towards coronary heart diseases, and various other biological functions (Newman and Cragg 2007; Yang et al. 2007). Therefore, the analytical description of plant extracts rich in polyphenols is of considerable interest for their classification and for understanding structure-activity relationships, which can guide the synthesis of analogue compounds with improved bio-availability, stability, nutritional quality, potency, and specificity (Quideau et al. 2011; Duthie et al. 2000; Ferguson 2001). Among foodstuff, dietary polyphenols from olive oil have been a large part of discussions, notably in the Mediterranean realm and its vast diversity of locally grown olives (Yang et al. 2007; Gutfinger 1981; Tsimidou et al. 1992; Aparicio and Luna 2002; Vinha et al. 2005; Haddada et al. 2007; Ocakoglu et al. 2009). Several classes of phenolic molecules (e.g., simple phenols, secoiridoids, lignans, and flavonoids) impart sensory and nutritional quality of olive oils, while providing multiple pharmacological properties (Bendini et al. 2007; Franco et al. 2014; Visioli et al. 1998). The total polyphenol content and the polyphenol profiling of an olive oil de
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