Abstract
In view of the significance of glycerolipid fingerprint for virgin olive oil (VOO) characterization, and for the importance of triacylglycerol (TAG) and diacylglycerol (DAG) composition for oil physico-chemical and physiological properties, the modifications induced in the oil glycerolipid profile by olive ripening were monitored by MALDI-TOF MS. Differences in oils from two olive varieties grown in the same area and at different olive ripening stages were clearly evidenced, in particular in TAG rather than in DAG profile. Although the olive variety was the main determinant in VOO glycerolipid profile, the olive maturity stage showed a significant effect that should be taken into account when considering VOO fingerprinting for authentication and characterization purposes.
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