Applications of GC and LC/TOF MS to discriminate extra virgin olive oils from different protected designations of origin

Food adulteration is becoming increasingly prominent, affecting both quality and differentiation of foodstuffs, particularly as products become more widely available. The increasing popularity of extra virgin olive oil has created an area where the need for quality and authenticity control are paramount. One of the major differentiation strategies of olive oil is to use protected designations of origin (PDO) and protected geographical indications. These are valuable tools that promote specific attributes of the oil linked to its geographical provenance. Minor compounds of extra virgin olive oil, such as phenolic and triterpenic compounds, sterols and tocopherols, are highly influenced by agro-technological practices and can be used for olive oil authentication.

The use of LC and GC/TOF MS, in conjunction with MetaboScape analysis software, automatically extracts all related isotopes, adducts, and fragments, combining them into one single feature. Non-targeted and targeted approaches were used to offer maximum coverage of the olive oil metabolome’s chemical space in a first step, and the possible validation of the identified markers afterwards. Statistical analysis led to a noticeable discrimination among the six evaluated PDOs. The combined use of non-targeted and targeted approaches significantly enhanced the outcome of the study.