Hydroxytyrosol fatty acid esters as new candidate markers for detecting olive oil inadequate storage conditions by UHPLC-QqQ-MS/MS

Recently, lipophenols (or phenolipids), which are composed of a fatty acid (FA) and phenolic core such as hydroxytyrosol (HT), have been detected in extra virgin olive oils (EVOO), promoted by the esterification reaction between FA HT unique lipophenolic molecule (HT-FAs). However, levels HT-FAs, well potential alterations their concentrations during storage EVOO, still unexplored. Thus, present study uncovers, UHPLC-MS/MS triple quadrupole analyzer, changes HT-FA oil (EVOO) 12 months storage, mimicking both commercial temperatures (room temperature (RT)), inappropriate conditions at high (40 °C). In addition, HT-FAs (blends with refined oil) compared to EVOO were assessed investigate effect refining process on lipophenol generation. Free concentration was increased, after months, 121.31% 236.80% RT 40 °C, respectively. Additionally, samples, mainly, esterified linoleic oleic acid, enhanced up 2.6-fold 5.5-fold, respectively °C. Nonetheless, blends oils, free decreased 80.2%, whereas augmented significantly. The type linked core, degree unsaturation seem influence derivative Significant differences found time supported use candidate markers, but these findings so require further assessment establish range for authentication purposes. Likewise, ratio esterified/free could be employed freshness or aging indices its shelf life, when used conjunction validated quality parameters.