Extra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is largely determined by intra- and intermolecular H-bond interactions. While the vibrational dynamics of isolated compounds have been studied in a number of recent investigations, their signal in a real-life sample of EVOO is overwhelmed by the major constituent acids. Here, we provide a full characterization of the vibrational spectroscopic signal from commercially available EVOO samples using Inelastic Neutron Scattering (INS) and Raman spectroscopies. The spectra are dominated by CH2 vibrations, especially at about 750 cm(-1) and 1300 cm(-1). By comparison with the spectra from hydroxytyrosol and other minor phenolic compounds, we show that the best regions in which to look for the structure-activity information related to the minor polar compounds is at 675 and 1200 cm(-1) for hydroxytyrosol, and around 450 cm(-1) for all minor polar compounds used as reference, especially if a selectively deuterated sample is available. The regional origin of the EVOO samples investigated appears to be related to the different amount of phenolic esters versus acids as reflected by the relative intensities of the peaks at 1655 and 1747 cm(-1).

Senesi, R., Andreani, C., Baglioni, P., Batista de Carvalho, L., Licoccia, S., Marques, M., et al. (2021). Looking for minor phenolic compounds in extra virgin olive oils using neutron and raman spectroscopies. ANTIOXIDANTS, 10(5), 643 [10.3390/antiox10050643].

Looking for minor phenolic compounds in extra virgin olive oils using neutron and raman spectroscopies

Senesi R.;Andreani C.;Licoccia S.;Moretti G.;Noce A.;Paolesse R.;Preziosi E.;Romanelli G.;Di Daniele N.
2021-01-01

Abstract

Extra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is largely determined by intra- and intermolecular H-bond interactions. While the vibrational dynamics of isolated compounds have been studied in a number of recent investigations, their signal in a real-life sample of EVOO is overwhelmed by the major constituent acids. Here, we provide a full characterization of the vibrational spectroscopic signal from commercially available EVOO samples using Inelastic Neutron Scattering (INS) and Raman spectroscopies. The spectra are dominated by CH2 vibrations, especially at about 750 cm(-1) and 1300 cm(-1). By comparison with the spectra from hydroxytyrosol and other minor phenolic compounds, we show that the best regions in which to look for the structure-activity information related to the minor polar compounds is at 675 and 1200 cm(-1) for hydroxytyrosol, and around 450 cm(-1) for all minor polar compounds used as reference, especially if a selectively deuterated sample is available. The regional origin of the EVOO samples investigated appears to be related to the different amount of phenolic esters versus acids as reflected by the relative intensities of the peaks at 1655 and 1747 cm(-1).
2021
Pubblicato
Rilevanza internazionale
Articolo
Esperti anonimi
Settore FIS/07 - FISICA APPLICATA (A BENI CULTURALI, AMBIENTALI, BIOLOGIA E MEDICINA)
English
extra virgin olive oil
minor polar compounds
inelastic neutron scattering
Raman spectroscopy
UV-Vis spectroscopy
Senesi, R., Andreani, C., Baglioni, P., Batista de Carvalho, L., Licoccia, S., Marques, M., et al. (2021). Looking for minor phenolic compounds in extra virgin olive oils using neutron and raman spectroscopies. ANTIOXIDANTS, 10(5), 643 [10.3390/antiox10050643].
Senesi, R; Andreani, C; Baglioni, P; Batista de Carvalho, Lae; Licoccia, S; Marques, Mpm; Moretti, G; Noce, A; Paolesse, R; Parker, Sf; Preziosi, E; R...espandi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/280349
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