Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

Abstract

The aim of this work was to characterize Arbequina extra-virgin olive oils (EVOOs) from different locations in southern Catalonia (Spain) in terms of their phenolic profile, to show the classification of oil samples with respect to geographical area. The phenolic compounds present in 32 olive-oil samples were analyzed by a rapid and effective HPLC–ESI-TOF/MS method, and 18 phenolic compounds belonging to different phenolic types were identified. The results showed no qualitative differences in the phenolic fractions among EVOO from different geographical region. However, quantitative differences were observed in a wide number of phenolic compounds. In all olive-oil samples studied, secoiridoids were the most abundant, followed by lignans, phenolic alcohols, and flavonoids, respectively. Multivariate data were analysed by canonical discriminant analyses. Seventeen variables were used without a variable reduction step. Phenolic content of extra-virgin olive oils was found to depend highly on geographical area.