03260naa a2200361 a 450000100080000000500110000800800410001902200140006002400210007410000230009524502040011826000090032250010240033152011110135565000110246665300140247765300130249165300350250465300220253965300200256165300140258165300130259565300160260870000230262470000150264770000160266270000140267870000250269270000170271770000210273470000140275577301290276910631522022-05-18       2022    bl uuuu     u00u1 u    #d  a2692-19447 apolyphenols2DOI1 aSÁNCHEZ-CALVO, B.  aDetection of nitro-conjugated linoleic acid and nitro-oleic acid in virgin olive oil under gastric conditionsbrelationship to cultivar, fruit ripening, and polyphenol content.h[electronic resource]  c2022  aArticle history: Received 28 December 2021; Accepted 22 March 2022; Revised 9 March 2022; Published online 5 April 2022; Published in issue 15 April 2022. Corresponding author: Rubbo, H.; Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, Uruguay; email:hrubbo@fmed.edu.uy -- This work was supported by grants from ANII-Innovagro FSA 1 2013 1 12622 and CSIC-Grupos N° 536 to H.R. and CSIC I+D to A.T. B.S-C was supported by a postdoctoral fellowship by ANII-Uruguay. M.M. was partially supported by Programa de Alimentos y Salud Humana (PAyS) IDB─R.O.U. (4950/OC-UR). The authors are grateful to Juan José Villamil and David Bianchi for their support in processing samples and olive oil elaboration and to Juliana Bruzzone and Cecilia Martínez for their contribution in the quality olive oil analysis. The authors also thank Bruce Freeman from the University of Pittsburgh, USA for the synthesis of NO-FA internal standards. 2  aABSTRACT.- Nitro-fatty acids (NO2-FAs) are being formed in virgin olive oil (VOO), exhibiting pleiotropic anti-inflammatory responses. We analyzed the fatty acid profile, polyphenols, pigments, and NO2-FA levels in two contrasting olive cultivars, Arbequina and Coratina, under two ripening conditions. During in vitro gastric conditions, the extent of nitro-conjugated linoleic acid and nitro-oleic acid in Coratina VOO was higher at the intermediate stage. In contrast, Arbequina VOO did not present changes on NO2-FA formation. The presence of polyphenols in Arbequina VOO promoted fatty acid nitration, while their absence switched nitration to lipid oxidation processes. In Coratina, the absence of polyphenolic compounds did not affect the NO2-FA levels. This is because Coratina contains greater levels of other bioactive constituents such as pigments that could protect VOO from oxidation. Based on these results, we set the conditions where the composition of VOO promotes the formation of NO2-FA to enhance its health beneficial properties. © 2022 American Chemical Society. All rights reserved.  aOLIVOS  aArbequina  aCoratina  aNitro-conjugated linoleic acid  aNitro-fatty acids  aNitrooleic acid  aOlive oil  aPigments  aPolyphenols1 aMASTROGIOVANNI, M.1 aSANTOS, M.1 aPETINGI, S.1 aCONDE, P.1 aARIAS-SIBILLOTTE, M.1 aIBÁÑEZ, F.1 aTROSTCHANSKY, A.1 aRUBBO, H.  tACS Food Science and Technology, 2022, Volume 2, Issue 4, Pages 673-681. doi: https://doi.org/10.1021/acsfoodscitech.1c00477