Simultaneous determination of carotenoids and phenols of carotenoids and phenolic compounds in agrifood by-products: Ultrasound-Assisted Microextraction Liquid-Solid optimized by experimental design methodologies

En el presente trabajo se desarrolló un nuevo método de microextracción líquido-sólido asistido por ultrasonido para determinar biocompuestos en subproductos agroalimentarios. El método analítico propuesto para extraer y preconcentrar simultáneamente carotenoides y fenoles totales de residuos agroindustriales permite evaluar, de forma rápida y económica, el contenido de compuestos bioactivos. Este índice es útil para añadir valor a los desechos producidos durante el procesamiento industrial de frutas y verduras. Los parámetros que afectan el rendimiento del proceso analítico (índice de polaridad de disolventes, modo de extracción, volumen de agua) se estudiaron utilizando la metodología «un factor por vez». Las condiciones operacionales de la metodología analítica y la optimización simultánea de múltiples respuestas se efectuaron empleando un diseño central compuesto y la función deseabilidad. Los resultados experimentales óptimos se lograron utilizando 20 mg de muestra, 2500 μL de etanol 96% (V/V), 700 μL de hexano, 12 minutos de tiempo de cavitación y 250 μL de agua. Las recuperaciones de los analitos fueron próximas al 98%, lo que evidenciaría la elevada precisión del método propuesto. El procedimiento desarrollado se aplicó exitosamente en la determinación de carotenoides y fenoles totales en diferentes subproductos agroalimentarios (orujos de uvas tintas, flores comestibles y pieles de tomate).In the present work, a new method of liquid-solid microextraction assisted by ultrasound was developed to determine biocompounds in agrifood by-products. The analytical method proposed to simultaneously extract and pre-concentrate carotenoids and total phenols from agro-industrial residues enable us to evaluate, in a fast and economic way, the content of bioactive compounds. This index is useful for adding value to the waste produced during the industrial processing of fruits and vegetables. The parameters affecting the performance of the analytical process (solvent polarity index, extraction mode, water volume) were studied using the «one factor at time» methodology. The operational conditions of the analytical methodology and the simultaneous optimization of multiple responses were carried out using a composite central design and the desirability function. The optimal experimental results were achieved using 20 mg of sample, 2500 μL of ethanol 96% (V/V), 700 μL of hexane, 12 minutes of cavitation time, and 250 μL of water. The recoveries of the analytes were close to 98%, which would evidence the high precision of the proposed method. The developed procedure was successfully applied in the total carotenoids and total phenols determinations on different agrifood by-products (red grape pomaces, edible flowers, and tomato skins).EEA MendozaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza, Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza, Mendoza; ArgentinaFil: Vargas, Eliana Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Fanzone, Martí­n Leandro. Universidad Juan Agustín Maza, Mendoza; Argentin

Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard

Photosynthetic pigments, including carotenoids are important secondary metabolites, which play a key role in photosynthesis. There is little information about the effects of nitrogen and elicitor applications on chlorophyll and carotenoid concentrations in grapes. The aim of this work was therefore to study the effects of the foliar application of nitrogen sources and elicitors to Tempranillo, Garnacha and Graciano (Vitis vinifera L.) grapevines on chlorophyll and carotenoid contents. The results showed that β-carotene and lutein were the most abundant carotenoids in all the samples, ranging from 1336 and 227 to 7054 and 1382 μg/g, respectively. The applied treatments had greater impact on chlorophyll and carotenoid contents in Tempranillo grapes than in Graciano and Garnacha varieties. The content of chlorophyll was determined by the variety factor, while the concentration of carotenoids was influenced by the interaction of variety and treatment factors, depending on the type of foliar application.EEA MendozaFil: Gutiérrez Gamboa, Gastón. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Marín San Román, S. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Rubio Bretón, Pilar. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Pérez Alvarez, Eva Pilar. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; EspañaFil: Garde Cerdán, Teresa. Instituto de Ciencias de la Vid y del Vino. Grupo VIENAP; Españ

Efecto de la técnica de sangrado sobre la composición fenólica de vinos cv. Malbec = Effect of saignée on phenolic composition of Malbec wines

El mercado actual exige, en gran parte, la disponibilidad de vinos estructurados con coloraciones intensas, razón por la cual los enólogos evalúan constantemente diversas variantes tecnológicas tendientes a satisfacer los requerimientos del consumidor. En respuesta a esta necesidad, se estudió la incidencia de la técnica de sangrado (T1, 10%; T2, 20%; T3, 30%) sobre la composición fenólica de vinos cv. Malbec de Mendoza en dos vendimias consecutivas. En 2010 se observó que solo T3 aumentó significativamente el contenido de antocianos en los vinos terminados respecto del control, sin apreciarse un efecto sobre el resto de los parámetros fenólicos evaluados. En cuanto a los compuestos individuales determinados por HPLC- DAD/ESI-MS, los tres tratamientos favorecieron la extracción de los distintos derivados antociánicos y flavonoles, siendo T3 el más significativo. En 2011 se observó una tendencia similar además de un efecto significativo en la intensidad colorante, fenoles totales, proantocianidinas, ácidos hidroxibenzoicos, flavanoles, flavonoles y dihidroflavonoles. Por el contrario, el test triangular mostró la imposibilidad de diferenciar los vinos estudiados a través de un panel entrenado de jueces. Al comparar ambas temporadas, se pudo evidenciar la influencia del factor "año" sobre la composición de los vinos elaborados con y sin aplicación del sangrado. En conclusión, esta práctica enológica puede ser una herramienta útil para aumentar la calidad polifenólica del Malbec y mejorar la capacidad de envejecimiento en la producción de vinos de guarda.The current market, in large part, demands the availability of structured wines with intense coloration, reason why winemakers constantly evaluated different technological variants designed to satisfy the requirements of the consumer. In response to this need, the incidence of saignée (T1, 10%; T2, 20%; T3, 30%) on phenolic composition of Malbec wines from Mendoza in two consecutive seasons was studied. In 2010, it was observed that only T3 significantly increased the content of anthocyanins in wines with respect to the control, without appreciating a significant effect on the rest of the phenolic parameters evaluated. As for those individual compounds determined by HPLC-DAD/ESI-MS, the three treatments favored the extraction of different anthocyanic derivatives and flavonols, being T3 the most significant. In 2011, there was a similar trend in addition to a significant effect on the colour intensity, total phenols, proanthocyanidins, hydroxybenzoic acids, flavanols, flavonols and dihidroflavonoles. In contrast, the triangular test showed the impossibility of differentiating wines studied by a trained panel of judges. Comparing both seasons was demonstrated the influence of the "year" factor on the composition of wines made with and without application of saignée. In conclusion, this oenological practice may be a useful tool to increase the phenolic quality of Malbec wines and improve their aging potential.EEA MendozaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; ChileFil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin

Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina

The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase microextraction (GC–MS–SPME). Higher alcohols, terpenes, C13-norisoprenoids, esters, aldehydes and ketones were quantified. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the flavour of Pedro Giménez grapes. The measured monoterpene levels indicate that the Pedro Giménez grape can be considered a neutral variety. This is the first report describing the main potential free aroma contributors of Pedro Giménez grapes in two consecutive years.EEA MendozaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentin

Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines

The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic qualityEEA MendozaFil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Prieto, Jorge Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Gil Quiroga, Daniela. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; ArgentinaFil: Lacognata Sottano, Juan. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentin

Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality

The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. This problem, associated with low acceptation for some consumers and chemical/microbial instability, can be addressed from a viticultural, oenological, or microbiological level. The present study aimed to provide a technological alternative, combining vintages blending and inoculation of native yeasts, for reducing simultaneously the alcohol content and the pH of Malbec wines without altering the chemical and sensory quality. Sauvignon blanc grapes harvested at the beginning of ripening (2017 season) were employed to obtain a wine with high acidity and low alcohol content (LW), that was blending with Malbec grapes of full phenolic maturity. Malbec grapes were harvested at two different moments (1H, 13.0 % v/v; 2H, 14.5 % v/v, probable alcohol), and elaborated following a standard protocol. From 2H, a part of the grape juice was removed and replaced with LW as a strategy for alcohol reduction (2RW). Consequently, it was obtained nine wines by triplicate combining 1H, 2H, 2RW musts with three fermentative strategies: CI, co-inoculation of Hanseniaspora uvarum BHu9/Saccharomyces cerevisiae BSc114 native yeasts; NS, S. cerevisiae BSc114 native yeast; and CS, S. cerevisiae EC 1118 commercial yeast. We found that 2RW wines, fermented with different yeast strains, showed similar levels of total phenols, tannins, anthocyanins, and polymeric pigments concerning control wines (2H). In all cases, those wines presented greater phenolic potential compared to wines from 1H. At the same time, the pre-fermentative strategy of vintages blending produced wines with 1.4 % v/v less alcohol than 2H wines, also achieving a pH decrease of 0.3 units. Combined treatments with native strains, especially as single inoculum (2RW–NS), were the most efficient in reducing both parameters, showed higher tannins, anthocyanins levels, and colour saturation, without affecting the sensory quality, in terms of aromas and mouthfeel. In conclusion, the strategies proposed could be simple and economic tools, for red wines production with low alcohol content, and high chemical and organoleptic quality, capable of competing and satisfying market needs.EEA MendozaFil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Mestre Furlani, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catelén, María J. Trapiche Winery. Grupo Peñaflor S.A.; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: González-Miret, María Lourdes. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour & Quality Laboratory; EspañaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Vazquez, Fabio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Determination of alkaloids in onion nectar by micellar electrokinetic chromatography

Nectar is the most important floral reward offered by plants to insects. Minor components such as alkaloid compounds in nectar affect bee foraging, with great influence in seed production. CE is an advantageous tool for the analysis of unexplored samples such as onion nectar due to the limited amounts of samples. Considering the importance of these compounds, a simultaneous determination of nicotine, theophylline, theobromine, caffeine, harmaline, piperine in onion nectar byMEKC-UV is herein reported. The extraction of alkaloid compounds in nectar was performed by SPE using a homemade miniaturized column (C18). Effects of several important factors affecting extraction efficiency as well as electrophoretic performance were investigated to acquire optimum conditions. Under the proposed conditions, the analytes can be separated within 15 min in a 50 cm effective length capillary (75 _m id) at a separation voltage of 20 kV in 20 mmol/L sodium tretraborate, 100 mmol/L SDS. The amount of sample requirement was reduced up to 2000 times, when compared to traditional methods, reaching limits of detection as low as 0.0153 ng/L. For the first time, this study demonstrates that there are marked qualitative and quantitative differences in nectar alkaloids between open pollinated and male sterile lines (MSLs) and also within MSLs.EEA MendozaFil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Silva, Maria Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentin

Carotenoid profile produced by Bacillus licheniformis Rt4M10 isolated from grapevines grown in high altitude and their antioxidant activity

Bacillus licheniformis (BL) strains are used for industrial production of exoenzymes, antibiotics and secondary metabolites, and also serve as probiotics. Some strains sequester heavy metals, promoting plant growth or inducing plant systemic resistance against stresses. However, investigations on the biological functions and applicability of carotenoids produced by BL had been less studied. In this study, the carotenoid profile produced by BL Rt4M10 was characterised during the accumulation period of culture and in response to diphenylamine (DPA), inhibitor of carotenoid biosynthesis. The antioxidant scavenging capacities of the carotenoid extracts against oxidative reactions inside the microbial cell and in vitro were also evaluated. Eighteen different carotenoids were analysed; their profile was modified along bacterial growth. DPA decreased carotenoid production by 70%, as well as the cells’ survival in hydrogen peroxide and the antioxidant capacity, thus demonstrating the role of carotenoids from Rt4M10 in oxidative stress.Fil: Cohen, Ana Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Dichiara, Elisa Lourdes. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Antoniolli, Andrea Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Bottini, Ambrosio Rubén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Piccoli, Patricia Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentin

Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production

The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception. Notably, the selected strain also showed higher diversity and concentration of ethyl esters, the most important group of odor active compounds produced by yeasts. Based on these results, we consider that our selected mutant strain is a good candidate to be tested as a non-conventional yeast starter (pure or in co-inoculation) to obtain wines and beers with novel aromatic properties.EEA MendozaFil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; Argentin

Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools

The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina.Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentin