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Use of response surface methodology (RSM) for the identification of the best extraction conditions for headspace solid-phase micro extraction (HS-SPME) of the volatile profile of cv. Arbequina extra-virgin olive oil

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dc.contributor.authorBorges, Thays H.
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorSeiquer, Isabel
dc.contributor.authorPereira, J.A.
dc.date.accessioned2020-03-10T11:01:50Z
dc.date.available2020-03-10T11:01:50Z
dc.date.issued2018
dc.description.abstractThe effect of the experimental conditions on assessing the global volatile profile of extra virgin olive oils (EVOO) by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS) is studied to obtain maximization of the total peak areas of the compounds. Response Surface Methodology (RSM) is applied to Arbequina EVOO, and the influence of oil quantity, extraction time, and extraction temperature on the total area and extraction of the major desirable compounds is analyzed. The experimental data are adequately fitted into second-order polynomial models with non-significant lack of fit (p>0.05) and coefficients of determination (R2 and R2-adjusted) higher than 0.88 and 0.78, respectively. A strong similarity is found between the predicted and experimental values. Furthermore, the surface plots show that the extraction of the volatile compounds is favored with increasing extraction temperature, time, and oil quantity. The extraction conditions to obtain the maximum response of “green” volatile compounds from Arbequina olive oil by HS-SPME placed in 50 mL vials are 4.6 g of oil, 43 min, and 59 ºC. Practical Applications: The findings of the present work show that specific conditions of HS-SPME/GC–MS affect the extraction of volatile compounds from cv. Arbequina olive oil and establish the optimum extraction parameters to more efficiently determine the global profile of this fraction, taking into account the organoleptic characteristics of the cultivar. The results also contribute to the knowledge of the volatile profile of the monovarietal olive oil cv. Arbequina, which is one of most cultivated and consumed types of olive oil worldwide.pt_PT
dc.description.sponsorshipThe authors are grateful to the CAPES Foundation Ministry ofEducation, Brazil for the scholarship support provided to the first author.This work is part of the doctoral thesis of T.H.B., Ph.D. student from theOfficial Doctoral Program“Nutrition and Food Sciences”of the GranadaUniversity. The authors are also grateful to the Foundation for Science andTechnology (FCT, Portugal) and FEDER under Program PT2020 forfinancial support to CIMO (UID/AGR/00690/2013). The authors dedicatethis work to the memory of Carmen Cabrera Vique.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBorges, Thays H.; Ramalhosa, Elsa; Seiquer, Isabel; Pereira, J.A. (2018). Use of response surface methodology (RSM) for the identification of the best extraction conditions for headspace solid-phase micro extraction (HS-SPME) of the volatile profile of cv. Arbequina extra-virgin olive oil. European Journal of Lipid Science and Technology. ISSN 1438-7697. 120:8pt_PT
dc.identifier.doi10.1002/ejlt.201700356pt_PT
dc.identifier.issn1438-7697
dc.identifier.urihttp://hdl.handle.net/10198/20897
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAromapt_PT
dc.subjectExtraction conditionspt_PT
dc.subjectGas chromatography-mass spectrometrypt_PT
dc.subjectHeadspace solid-phase microextractionpt_PT
dc.subjectMonovarietal olive oilpt_PT
dc.titleUse of response surface methodology (RSM) for the identification of the best extraction conditions for headspace solid-phase micro extraction (HS-SPME) of the volatile profile of cv. Arbequina extra-virgin olive oilpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/AGR/00690/2013
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.citation.issue8pt_PT
oaire.citation.titleEuropean Journal of Lipid Science and Technologypt_PT
oaire.citation.volume120pt_PT
oaire.fundingStream5876
person.familyNameRamalhosa
person.familyNamePereira
person.givenNameElsa
person.givenNameJosé Alberto
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isProjectOfPublicationcfb6e380-87c4-4772-8c2c-76799a53d6df
relation.isProjectOfPublication.latestForDiscoverycfb6e380-87c4-4772-8c2c-76799a53d6df

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