Romina Paula Monasterio

EDUCATION

PhD Chemistry

RESEARCH INTERESTS

- Olive oil characterization
- Varietal influence on virgin olive oil
- Food metabolomics
- Local olive varietal: Arauco
- Liquid chromatography

Scopus Publications

Screening of wine industry by-products as a source of bioactive peptides: Fractionation, in vitro antihypertensive activity and peptidomics analysis
Ariel Fontana, Franziska Knuf, Romina Monasterio, and Andreas Schieber
Elsevier BV



Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
Irene Serrano-García, Carlos Saavedra Morillas, María Gemma Beiro-Valenzuela, Romina Monasterio, Elena Hurtado-Fernández, José Jorge González-Fernández, José Ignacio Hormaza, Romina Pedreschi, Lucía Olmo-García, and Alegría Carrasco-Pancorbo
Elsevier BV



Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods
Elizabeth Hoffmann, Patricia Boeri, Romina Monasterio, Ariel Fontana, Maria Cecilia Puppo, Daniel Alejandro Barrio, and Lucrecia Piñuel
Elsevier BV



Native plant growth promoting rhizobacteria improve the growth of pepper seedlings and modify the phenolic compounds profile
M. Andrés Lobato-Ureche, Marí. Micaela Pérez-Rodriguez, E. Malovini, P.N. Piccoli, R.P. Monasterio, and A. Carmen Cohen
Elsevier BV



Use of olive pomace extract as a pollinator attractant to increase onion (Allium cepa L.) seed crop production
Romina Monasterio, Cristian Caselles, Eduardo Trentacoste, Lucía Olmo-García, Alegría Carrasco-Pancorbo, Claudio Galmarini, and Verónica Soto
Elsevier BV



Assessing the RP-LC-MS-Based Metabolic Profile of Hass Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the Whole Season
Irene Serrano-García, Joel Domínguez-García, Elena Hurtado-Fernández, José Jorge González-Fernández, José Ignacio Hormaza, María Gemma Beiro-Valenzuela, Romina Monasterio, Romina Pedreschi, Lucía Olmo-García, and Alegría Carrasco-Pancorbo
MDPI AG
Spain dominates avocado production in Europe, with the Hass variety being the most prominent. Despite this, Spanish production satisfies less than 10% of the overall avocado demand in Europe. Consequently, the European avocado market heavily relies on imports from overseas, primarily sourced from Peru and Chile. Herein, a comprehensive characterization of the metabolic profile of Hass avocado fruits from Spain, Peru, and Chile, available in the European market throughout the year, was carried out. The determination of relevant substances was performed using high- and low-resolution RP-LC-MS. Remarkable quantitative differences regarding phenolic compounds, amino acids, and nucleosides were observed. Principal component analysis revealed a natural clustering of avocados according to geographical origin. Moreover, a specific metabolic pattern was established for each avocado-producing country using supervised partial least squares discriminant analysis. Spanish fruits exhibited high levels of coumaric acid malonyl-hexose II, coumaric acid hexose II, and ferulic acid hexose II, together with considerably low levels of pantothenic acid and uridine. Chilean avocado fruits presented high concentrations of abscisic acid, uridine, ferulic acid, succinic acid, and tryptophan. Fruits from Peru showed high concentrations of dihydroxybenzoic acid hexose, alongside very low levels of p-coumaric acid, ferulic acid, coumaric acid malonyl-hexose I, and ferulic acid hexose II.


Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
Romina P. Monasterio, Eduardo Trentacoste, Carlos López Appiolaza, María Gemma Beiro-Valenzuela, Irene Serrano-García, Lucía Olmo-García, and Alegría Carrasco-Pancorbo
MDPI AG
The storage conditions are very critical to minimize hydrolytic and oxidative reactions of virgin olive oils (VOOs). These reactions are logically influenced by the composition of the VOO, so that each variety may have a specific behavior. The aim of this study was to evaluate changes in quality parameters and in the phenolic and triterpenic profile of Arauco VOOs, a unique local variety from Argentina, after storage under different conditions. The effects of exposure to light (darkness and light), temperature (24 and 40 °C), packaging material (polyethylene (PET) and dark glass), and headspace (air and N2 atmosphere) were investigated for 76 days. A reduction in total phenolic compounds was observed after storage treatments, but all samples still complied with the EFSA health claim after the different handlings. Overall, the results revealed that the preservation of the oils in PET appears adequate, with improved stability when N2 was used in the headspace, along with darkness and low temperature. The study of phenolic profiles showed that substances previously reported as possible markers of olive oil aging, such as hydroxytyrosol and an isomer of decarboxymethyl oleuropein aglycone, also have a similar behavior during the aging of Arauco variety oil. Interestingly, some evidence was found that another oleuropein-derived compound (oleuropein aglycone isomer 3) could also be used as an aging marker.


Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography-Mass Spectrometry: Distribution of Non-structural Carbohydrates, Quinic Acid, and Chlorogenic Acid between Seed, Mesocarp, and Exocarp at Different Ripening Stages
María Gemma Beiro-Valenzuela, Irene Serrano-García, Romina P. Monasterio, María Virginia Moreno-Tovar, Elena Hurtado-Fernández, José Jorge González-Fernández, José Ignacio Hormaza, Romina Pedreschi, Lucía Olmo-García, and Alegría Carrasco-Pancorbo
American Chemical Society (ACS)
Avocado fruit growth and development, unlike that of other fruits, is characterized by the accumulation of oil and C7 sugars (in most fruits, the carbohydrates that prevail are C6). There are five essential carbohydrates which constitute 98% of the total content of soluble sugars in this fruit; these are fructose, glucose, sucrose, d-mannoheptulose, and perseitol, which together with quinic acid and chlorogenic acid have been the analytes under study in this work. After applying an efficient extraction procedure, a novel methodology based on hydrophilic interaction liquid chromatography coupled to mass spectrometry was applied to determine the levels of these seven substances in tissues─exocarp, seed, and mesocarp─from avocado fruits of two different varieties scarcely studied, Bacon and Fuerte, at three different ripening stages. Quantitative characterization of the selected tissues was performed, and the inter-tissue distribution of metabolites was described. For both varieties, d-mannoheptulose was the major component in the mesocarp and exocarp, whereas perseitol was predominant in the seed, followed by sucrose and d-mannoheptulose. Sucrose was found to be more abundant in seed tissues, with much lower concentrations in avocado mesocarp and exocarp. Quinic acid showed a predominance in the exocarp, and chlorogenic acid was exclusively determined in exocarp samples.


Pseudomonas 42P4 and Cellulosimicrobium 60I1 as a sustainable approach to increase growth, development, and productivity in pepper plants
Miguel Andrés Lobato-Ureche, María Micaela Pérez-Rodriguez, Diana Segura, Romina Monasterio, and Ana Carmen Cohen
Frontiers Media SA
The production of pepper plants for industrial use is not enough to satisfy the demand of consumers and agrochemicals are frequently used to increase production. In this study four native plant growth promoting rhizobacteria (PGPR) was tested as an alternative to select the most effective to enhance growth, development, and productivity of pepper plants. Seedlings were inoculated with Pseudomonas 42P4, Cellulosimicrobium 60I1, Ochrobactrum 53F, Enterobacter 64S1 and cultivated on pots in the greenhouse and the morphological, biochemical, and physiological parameters were determined. In addition, the phenolic compound profiles were evaluated. All four strains increased the different parameters evaluated but Pseudomonas 42P4 and Cellulosimicrobium 60I1 were the most effective strains, improving leaf and root dry weight, stem diameter, nitrogen level, stomatal conductance, chlorophyll quantum efficiency, chlorophyll SPAD index, total chlorophyll and carotenoid levels, number of flowers and fruits per plant, and the length, diameter and dry weight of the fruit. Also, these strains modified the phenolic compound profiles, and 18 compounds were quantified. Pseudomonas 42P4 inoculation modified the phenolic compound profile similarly to the Fertilized treatment and induced the synthesis of different endogenous compounds in the flavonoid family, also increasing catechin, naringin, naringenin, myricetin, procyanidin B1, epigallocatechin-gallate, cinnamic, and ferulic acids related to antioxidant activity and catechin, cinnamic, and ferulic acids related to the induced systemic response. Pseudomonas 42P4 can be used as a bioinoculant in pepper plants to enable better agronomic management, decreasing the use of chemical fertilizer to contribute to sustainable agriculture.


Oil quality characterization of the Arauco variety from the main olive growing areas of Mendoza (Argentina)
A.P. Banco, C.M. Puertas, E.R. Trentacoste, and R.P. Monasterio
Editorial CSIC
‘Arauco’ forms part of the over two thousand olives (Olea europaea L.) varieties identified worldwide with the peculiarity of being the only recognized variety from Argentina. In this work, the fruit and oil characteristics from the ‘Arauco’ variety cultivated in the three main olive growing zones of Mendoza province (Argentina) were evaluated over two harvests (2016 and 2017). The characteristics assessed were oil and water concentrations, pulp/pit ratio, industrial yield, oxidative stability, fatty acid profile, total phenols and total flavonoids, among others. The results showed relatively high oleic acid and phenolic contents, together with low acidity and extinction coefficients (K232 and K270), as well as a well-balanced fatty acid profile. In addition, three interesting relationships among oxidative stability and ratios of monounsaturated fatty acids/polyunsaturated fatty acids (R2=0.96), oleic/linoleic (R2=0.96) and stearic acid (R2=0.93) were observed. These results showed that the ‘Arauco’ variety cultivated in Mendoza provides excellent oil quality.


Effects of pre-harvest deficit irrigation during the oil accumulation period on fruit characteristics, oil yield extraction, and oil quality in olive cv. Genovesa in an arid region of Argentina
Romina P. Monasterio, Adriana P. Banco, Facundo J. Caderón, and Eduardo R. Trentacoste
Elsevier BV
Abstract The effect of pre-harvest deficit irrigation was studied as a tool to reduce fruit moisture and evaluate its influence on fruit characteristics, oil yield extraction, and oil quality. Two regulated deficit irrigation treatments (RDI) were evaluated over two seasons in a cv. Genovesa olive orchard. This study included a Control treatment, irrigated at 100% crop evapotranspiration over the season, and two RDI treatments, irrigated at 50% (RDI1) and 30% (RDI2) of Control. These treatments were applied from the end of pit hardening (mid-January) until harvest (early- April), when oil is accumulated in fruits. Fruit moisture decreased as the deficit irrigation period advanced, being significantly lower in RDI2 and RDI1 than in the Control treatment. Fruits harvested from the RDI2 treatment had lower moisture, dry mass and oil deposition, and higher maturation and pulp flavonoid compounds concentration than in RDI1 and Control. Pooled data across seasons showed that a 1% reduction in fruit moisture produced an increase of 0.16% in oil yield extraction. Phenolic compounds increased consistently with fruit moisture decreasing from 60% to 50%. However, when fruit moisture was as low as 35%, phenolic compounds were the lowest. Additional fruit samples from RDI2 were processed with water addition after malaxation. Water addition led to a general pattern of increases in oil yield extraction, reduction of phenolic compounds, and no influence on acidity, UV indexes, or fatty acids profile.


Rhizobacteria improve the germination and modify the phenolic compound profile of pepper (Capsicum annum L.)
Miguel Andrés Lobato Ureche, María Micaela Pérez-Rodriguez, Ramiro Ortiz, Romina Paula Monasterio, and Ana Carmen Cohen
Elsevier BV
Abstract The percentage of germination and the vigor of seeds are major determinants for an efficient seedling production to successfully establishment a crop. Some Capsicum annuum germinate within a few days, but others take until 21 days. Pepper seeds have significant amounts of free and bound polyphenols that are modified during the germination process. Phenolic compounds are used by seed to scavenge free radicals, they can also work as signal compounds or they can be related to plant´s defense participating in the induced systemic resistance (ISR). However, the effect of plant growth-promoting rhizobacteria (PGPR) on pepper seed germination and the changes on phenolic profile has not been examined. In this study, we evaluated the transformation of phenolic compounds during seed germination produced by the inoculation with native PGPR of pepper seeds germination. Five bacterial strains: Cellulosimicrobium 60I1, Ochrobactrum 53F, Enterobacter 64S1, Pseudomonas 42P4 and Azospirillum brasilense Az39 were investigated. Our results showed that seed inoculation enhanced significantly seed germination, seedling growth, root length, and diameter of pepper seedling. In addition, changes in the profile of free and bound phenolic compounds were observed in seeds inoculated with PGPR. The free phenolic compounds were higher in the seedling inoculated with 60I1, 42P4 or the consortium with respect to control. The phenolic acid increased in seed inoculated suggests an elicitation of phenylpropanoid pathway related to ISR. The free flavonoids, naringenin, and rutin were present in the control treatment, while they were not detectable in the inoculated treatments. These could be used as a carbon source by PGPR during the germination or converted into flavonols that could protect the plants under abiotic stress. The tyrosol was present in 60I1 and in 60I1+42P4 treatment. The most effective strains were Cellulosimicrobium 60I1 and Pseudomonas 42P4 that increased their potential when it was used together.


Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety
Adriana Banco, Eduardo Trentacoste, and Romina P Monasterio
Wiley
BACKGROUND The aim of this work was to evaluate and compare oil production and its quality in three Spanish olive varieties (Genovesa, Villalonga and Nevadillo blanco) growing outside the Mediterranean basin with the Argentine autochthonous variety (Arauco). Parameters on fruits and oil characteristics were evaluated on samples collected from Germplasm Collection of Mendoza province and elaborated in the same place. RESULTS The levels of phenolic compounds and fatty acids composition of samples under study were comparable with those previously published for these Spanish varieties grown in the Mediterranean basin, showing the adaptability of olive trees. Specifically, observing the levels of phenolic compounds and oxidative stability, a strong correlation between oxidative stability and oleocanthal was observed. CONCLUSION Fruits and oil characteristics differed among varieties and seasons. The inter harvest stability was different according to the variety. Genovesa was observed as the most stable variety according to fruit and oil characteristics, even more stable than the autochthonous variety namely Arauco. However, according to the composition of phenolic compounds, Arauco was the most stable between harvests, being this characteristic more important for taste and uniformity of the product. This article is protected by copyright. All rights reserved.


Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity
Patricia Boeri, Lucrecia Piñuel, Daniela Dalzotto, Romina Monasterio, Ariel Fontana, Sandra Sharry, Daniel Alejandro Barrio, and Wilman Carrillo
Wiley
An important portion of vitamins, minerals and polyphenols components in human diet are captured from fruit consumption. Argentinean Patagonia Berberis microphylla was characterized with the phenolic content, the proximate composition and the identification and quantification of anthocyanins, not-anthocyanins and proteins. The antioxidant capacity of berberis ethanolic extracts (EB) was determined by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. EB was used to reduce production of reactive substances species (ROS) in zebrafish. EB presented a total polyphenols content of 1,035.03 mg GAE/100 g fresh weight (FW). EB presented an ABTS value of 116.25 ± 17 μmol TE/g FW. EB presented a DPPH value of 137.80 ± 1.90 μmol TE/g FW. EB was able of reducing the ROS in zebrafish. Berberies Protein Isolate (BPI) presented proteins with bands from 15 to 62 kDa. BPI presented an ABTS value of 593.11 ± 8.60 μmol TE/g. The BPI duodenal digest presented a value of 641.07 ± 12.60 μmol TE/g digests. PRACTICAL APPLICATIONS: The practical applications of the present study are to increase scientific knowledge for consumers about the quality and benefits of the consumption of the native fruit (Berberis microphylla) from the Patagonia region of Argentine. This work describes the protein profile of berberies, their digestibility and their antioxidant activity. This study allows to better understand the phytonutrients that make up this fruit. Future studies may identify the peptides present in hydrolyzates. The bio-compounds of this fruit could be used as functional ingredients by the food industry for different purposes.


Olive oil characterization of cv. ‘Arauco’ harvested at different times in areas with early frost in Mendoza, Argentina
Eduardo R Trentacoste, Adriana P Banco, Patricia N Piccoli, and Romina P Monasterio
Wiley
BACKGROUND Arauco is the only olive cultivar autochthonous from Argentina, and little has been reported so far regarding the management of this crop. In this work, variations in fruit and chemical characteristics of olives harvested in a wide range of dates and seasons are reported for this cultivar in two sites of Mendoza province in Central West Argentina. RESULTS During the harvest periods evaluated, fruit oil content on dry basis remained maximum and stable, but fruit oil content on fresh basis increased as water content decreased with the delay in harvest. Harvest date modified the maturity index of fruits as well as the oxidative stability and phenolic content of oil. In contrast, the fatty acid profile was not consistently affected by harvest date. Environmental conditions, mainly the occurrence and intensity of frosts, closely influenced oil quality as well as maturity advancement with the delay in harvest. CONCLUSION Olives with a maturity index lower than two harvested before mid-May was the most appropriate harvest time in order to obtain Arauco oil with high oil yield and good chemical quality. Fruits harvested after mid-May were exposed to minimum temperatures between -1.2 °C and -4.0 °C, producing oil with low phenolic compounds and oxidative stability. This article is protected by copyright. All rights reserved.


Characterization of New Olive Fruit Derived Products Obtained by Means of a Novel Processing Method Involving Stone Removal and Dehydration with Zero Waste Generation
Lucía Olmo-García, Romina Paula Monasterio, Carmen María Sánchez-Arévalo, Alberto Fernández-Gutiérrez, José María Olmo-Peinado, and Alegría Carrasco-Pancorbo
American Chemical Society (ACS)
As a result of an innovative olive fruit processing method involving stone removal and dehydration, a new kind of olive oil and olive flour are generated. The main objective of this work was to accomplish the comprehensive characterization of the minor compounds of both products and to evaluate the effect of the dehydration temperature on their composition. To this end, olive oil and flour samples obtained through the novel processing method were analyzed and compared with 'conventional' virgin olive oils (VOO). The applied LC-MS methodology allowed the determination of 57 metabolites belonging to different chemical classes (phenolic compounds, pentacyclic trirterpenes and tocopherols). Both the new oils and flours presented considerable amounts of olive fruit metabolites that are usually absent from VOO. Quantitative differences were found among VOOs and the new oils, probably due to the inhibition of some enzymes caused by the temperature increase or the absence of water during the processing.


Development of a folic acid molecularly imprinted polymer and its evaluation as a sorbent for dispersive solid-phase extraction by liquid chromatography coupled to mass spectrometry
Peter Panjan, Romina P. Monasterio, Alegría Carrasco-Pancorbo, Alberto Fernandez-Gutierrez, Adama M. Sesay, and Jorge F. Fernandez-Sanchez
Elsevier BV
This work shows the development of a molecularly imprinted polymer to determine folic acid (FA) in food extracts by using dispersive solid-phase extraction and liquid chromatography coupled to mass spectrometry (LC-MS). Herewith, combinations of monomers (methacrylic acid (MAA), 4-vinylpyridine (4VPy) and vinylbenzyl trimethylammonium chloride (VBTMAC)) and crosslinkers (ethylene glycol dimethacrylate (EGDMA) and divinyl benzene (DVB)) were tested in appropriate solvents. Isotherm tests revealed that the MIP with the highest affinity was obtained by combining VBTMAC and EGDMA. Having checked the appropriate template-monomer-crosslinker ratio, the FA MIP was analyzed for its kinetic and equilibrium binding properties, proving very high affinity (more than 2.5 mmol g-1) and MIP/NIP ratio (up to 37). The FA MIP was used to selectively isolate the compound of interest from lettuce and cookies matrices using a dispersive solid-phase extraction protocol (which exhibited appropriate recovery and repeatability, ≥79.50% and ≤13.41 (%RSD in terms of area values), respectively, as well as absence of matrix effect); the resulting extracts were analyzed by a rapid and reliable LC-MS method.


A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication
Aadil Bajoub, Santiago Medina-Rodríguez, El Amine Ajal, Luis Cuadros-Rodríguez, Romina Paula Monasterio, Joeri Vercammen, Alberto Fernández-Gutiérrez, and Alegría Carrasco-Pancorbo
Elsevier BV
Selected Ion flow tube mass spectrometry (SIFT-MS) in combination with chemometrics was used to authenticate the geographical origin of Mediterranean virgin olive oils (VOOs) produced under geographical origin labels. In particular, 130 oil samples from six different Mediterranean regions (Kalamata (Greece); Toscana (Italy); Meknès and Tyout (Morocco); and Priego de Córdoba and Baena (Spain)) were considered. The headspace volatile fingerprints were measured by SIFT-MS in full scan with H3O+, NO+ and O2+ as precursor ions and the results were subjected to chemometric treatments. Principal Component Analysis (PCA) was used for preliminary multivariate data analysis and Partial Least Squares-Discriminant Analysis (PLS-DA) was applied to build different models (considering the three reagent ions) to classify samples according to the country of origin and regions (within the same country). The multi-class PLS-DA models showed very good performance in terms of fitting accuracy (98.90-100%) and prediction accuracy (96.70-100% accuracy for cross validation and 97.30-100% accuracy for external validation (test set)). Considering the two-class PLS-DA models, the one for the Spanish samples showed 100% sensitivity, specificity and accuracy in calibration, cross validation and external validation; the model for Moroccan oils also showed very satisfactory results (with perfect scores for almost every parameter in all the cases).


Development and validation of LC-MS-based alternative methodologies to GC–MS for the simultaneous determination of triterpenic acids and dialcohols in virgin olive oil
Lucía Olmo-García, Aadil Bajoub, Romina P. Monasterio, Alberto Fernández-Gutiérrez, and Alegría Carrasco-Pancorbo
Elsevier BV
Pentacyclic triterpenes are minor, but very relevant compounds found in virgin olive oil (VOO). A rapid and reliable LC-MS method for determining the triterpenic acids and dialcohols (after ultrasound assisted extraction) from VOO has been developed, giving an alternative to the widely used GC (FID/MS) methodologies. The analytical parameters of the proposed method were exhaustively checked, establishing limits of detection (from 1 to 95µg/l) and quantification, precision (RSD values for inter-day repeatability were found between 4.2 and 7.3% considering area values), trueness (within the range 92.7 and 100.5%) and evaluating possible matrix effect (which was no significant). The method was applied to the analysis of six triterpenic compounds in 11 monovarietal VOOs and the results compared with the quantitative GC-MS data. Moreover, the direct injection (after a simple dilution) of the samples into the LC-MS system was also tested, in an attempt to proffer an even simpler sample treatment.


Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography-Mass Spectrometry
R. P. Monasterio, L. Olmo-García, A. Bajoub, A. Fernández-Gutiérrez, and A. Carrasco-Pancorbo
American Chemical Society (ACS)
The aim of this work was to achieve a preliminary characterization of the profile of the phenolic fraction of virgin olive oils (VOOs) from Maipú (Mendoza, Argentina). Thus, 25 commercial VOO samples from Arauco, Arbequina, Picual, Frantoio, Changlot, Empeltre, Nevadillo, Manzanilla, and Coratina (both monovarietals and blends) were analyzed using LC-ESI-QTOF MS and LC-ESI-IT MS for identification and quantification purposes, respectively. A rapid LC method (15 min) accomplished quantitative information about a total of 40 phenolic compounds, including secoiridoid derivatives, which have not been evaluated before in samples coming from the subregion so-called Maipú (Mendoza province, Argentina). The results make evident that olive oils coming from Mendoza can be considered as important sources of phenolic bioactive compounds, exhibiting similar phenolic compound levels to those shown by oils from other typical world production regions. Moreover, some distinctive features of the Arauco variety (Argentinean autochthonous variety) were pointed out; indeed, a correlation between flavonoids content and botanical variety was established herewith.


Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry
Lucía Olmo-García, Aadil Bajoub, Romina Paula Monasterio, Alberto Fernández-Gutiérrez, and Alegría Carrasco-Pancorbo
Elsevier BV
A LC-MS method involving direct injection of extra-virgin olive oil (EVOO) - after a simple dilution - for determining its phenolic compounds has been developed. Optimization of the most appropriate solvent for sample dilution, selection of the optimum oil/solvent ratio, and establishment of column cleaning strategy and maximum number of injections were some of the most relevant steps. Then, the analytical parameters of the method were evaluated, establishing LOD (from 3.3 to 31.6µg/L) and LOQ, precision (RSD values for inter-day repeatability were found between 3.49 and 6.12%), and trueness (within the range 89.9-102.3% for 1.0mg/L) and checking possible matrix effect (which was no significant). Three kinds of calibration were used: external standard, standard addition and calibration in a phenols-free matrix, which was subsequently applied to quantify the phenolic compounds in 16 EVOOs (from 6 cultivars). A total of 21 compounds were determined without the need of using any extraction protocol.


In-depth two-year study of phenolic profile variability among olive oils from autochthonous and mediterranean varieties in Morocco, as revealed by a LC-MS chemometric profiling approach
Aadil Bajoub, Santiago Medina-Rodríguez, Lucía Olmo-García, El Ajal, Romina Monasterio, Hafida Hanine, Alberto Fernández-Gutiérrez, and Alegría Carrasco-Pancorbo
MDPI AG
Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of four autochthonous Moroccan cultivars (“Picholine Marocaine”, “Dahbia”, “Haouzia” and “Menara”), and nine Mediterranean varieties recently introduced in Morocco (“Arbequina”, “Arbosana”, “Cornicabra”, “Frantoio”, “Hojiblanca”, “Koroneiki”, “Manzanilla”, “Picholine de Languedoc” and “Picual”), were explored over two consecutive crop seasons (2012/2013 and 2013/2014) by using liquid chromatography-mass spectrometry. A total of 32 phenolic compounds (and quinic acid), belonging to five chemical classes (secoiridoids, simple phenols, flavonoids, lignans and phenolic acids) were identified and quantified. Phenolic profiling revealed that the determined phenolic compounds showed variety-dependent levels, being, at the same time, significantly affected by the crop season. Moreover, based on the obtained phenolic composition and chemometric linear discriminant analysis, statistical models were obtained allowing a very satisfactory classification and prediction of the varietal origin of the studied oils.


Potential of LC coupled to fluorescence detection in food metabolomics: Determination of phenolic compounds in virgin olive oil
Romina Monasterio, Lucía Olmo-García, Aadil Bajoub, Alberto Fernández-Gutiérrez, and Alegría Carrasco-Pancorbo
MDPI AG
A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on “multi-emission” detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004–7.143 μg·mL−1 and 0.013–23.810 μg·mL−1, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).


Matrix solid-phase dispersion: A simple and fast technique for the determination of phenolic compounds in olive oil by liquid chromatography
Romina P. Monasterio, Ariel R. Fontana, and María Fernanda Silva
Royal Society of Chemistry (RSC)
MSPD-HPLC-MWD for phenolic compound determination in olive oil was developed. It is simple and requires little sample preparation, thus increasing the throughput.


Hydrogeology and hidrogeochemical modeling in phreatic aquifer of NE Mendoza, Argentina
María Laura Gomez, Julieta Aranibar, Rodolfo Wuilloud, Cecilia Rubio, Daniel Martínez, Darío Soria, Romina Monasterio, Pablo Villagra, and Silvana Goirán
Universidad Complutense de Madrid (UCM)
The objectives of this study are to develop a conceptual hydrogeological model and evaluate groundwater hydrochemical characteristics of the aquifer in the Guanacache Travesia, in the central Monte desert of Mendoza (Argentina). The region has been granted to aboriginal communities for communal use and is experiencing economic development. The area has limited surface water resources and relies on groundwater for economic activities, and in many cases, for human consumption. There are no hydrogeochemical studies on the quality of this water as drinking water or its suitability for agriculture and raising livestock. The present study provides information on water quality and availability in the northeast of Mendoza Province. It includes a detailed review of relevant bibliography, including scattered and unpublished studies with geological and geomorphological data. It also includes water level measurements, a definition of water flow direction and hydrochemical analyses, including some trace elements and isotopic data. The hydrogeological model shows a discharge area characterized by vertical upward flows, evident by thermal waters, lakes, salt deposits and the presence of reduced arsenic in some boreholes. The dominance of fine sediments, low relief, scarce local precipitation, low recharge from precipitation, and low groundwater velocities result in long residence times for groundwater and poor renovation (with remote recharge area). Groundwater has high salt content and hardness, as well as trace elements such as fluoride and arsenic. Localized patches of low salinity waters are found along paleochannels. The isotopic signature of these waters indicates distant precipitation from the mountains, which could also have recharged the aquifer in historic times. In addition to the important geologic controls on surface and groundwater flows, human activities affect local conditions of the aquifer near livestock gathering areas, increasing nitrate concentrations and the proportion of As(III) relative to As(V).

RECENT SCHOLAR PUBLICATIONS

Screening of wine industry by-products as a source of bioactive peptides: Fractionation, in vitro antihypertensive activity and peptidomics analysis
A Fontana, F Knuf, R Monasterio, A Schieber
Food Chemistry 476, 143478 2025



Uncovering phytochemicals quantitative evolution in avocado fruit mesocarp during ripening: A targeted LC-MS metabolic exploration of Hass, Fuerte and Bacon varieties
I Serrano-Garca, CS Morillas, MG Beiro-Valenzuela, R Monasterio, ...
Food chemistry 459, 140334 2024



Pseudomonas P and Cellulosimicrobium I as a sustainable approach to increase growth, development, and productivity in pepper plants
MA Lobato-Ureche, MM Prez-Rodriguez, D Segura, R Monasterio, ...
Biostimulants for climate-smart and sustainable agriculture, 32 2024



Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods
E Hoffmann, P Boeri, R Monasterio, A Fontana, MC Puppo, DA Barrio, ...
Food Bioscience 58, 103778 2024



Native plant growth promoting rhizobacteria improve the growth of pepper seedlings and modify the phenolic compounds profile
MA Lobato-Ureche, MM Prez-Rodriguez, E Malovini, PN Piccoli, ...
Rhizosphere 28, 100800 2023



Use of olive pomace extract as a pollinator attractant to increase onion (Allium cepa L.) seed crop production
R Monasterio, C Caselles, E Trentacoste, L Olmo-Garca, ...
European Journal of Agronomy 149, 126921 2023



Assessing the RP-LC-MS-Based Metabolic Profile of Hass Avocados Marketed in Europe from Different Geographical Origins (Peru, Chile, and Spain) over the
I Serrano-Garca, J Domnguez-Garca, E Hurtado-Fernndez, ...
Plants 12 (16), 3004 2023



Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
RP Monasterio, E Trentacoste, C Lpez Appiolaza, MG Beiro-Valenzuela, ...
Plants 12 (9), 1826 2023



Characterization of the Polar Profile of Bacon and Fuerte Avocado Fruits by Hydrophilic Interaction Liquid Chromatography–Mass Spectrometry: Distribution of
MG Beiro-Valenzuela, I Serrano-Garca, RP Monasterio, ...
Journal of agricultural and food chemistry 71 (14), 5674-5685 2023



Pseudomonas 42P4 and Cellulosimicrobium 60I1 as a sustainable approach to increase growth, development, and productivity in pepper plants
MA Lobato-Ureche, MM Prez-Rodriguez, D Segura, R Monasterio, ...
Frontiers in Sustainable Food Systems 6, 1111573 2023



Implementacin del aprendizaje basado en proyectos en la enseanza de qumica analtica: Un caso prctico
L Olmo Garca, I Serrano Garca, RP Monasterio, P Reboredo Rodrguez, ...
Dykinson 2022



Applications of interest in the field of food metabolomics
A Carrasco Pancorbo, I Serrano Garca, RP Monasterio, L Olmo Garca
Real Sociedad Espaola de Qumica 2022



Cmo afrontar la enseanza de la Calibracin Metodolgica en Qumica Analtica?: Visin compartida por distintas docentes del rea
L Olmo Garca, I Serrano Garca, P Reboredo Rodrguez, ...
Dykinson 2022



Implementacin del Aprendizaje Basado en Proyectos en la enseanza de Qumica Analtica: Un caso prctico
LO Garca, IS Garca, R Monasterio, PR Rodrguez, A Carrasco-Pancorbo
Educar para transformar: Innovacin pedaggica, calidad y TIC en contextos 2022



Effects of pre-harvest deficit irrigation during the oil accumulation period on fruit characteristics, oil yield extraction, and oil quality in olive cv. Genovesa in an arid
RP Monasterio, AP Banco, FJ Cadern, ER Trentacoste
Agricultural Water Management 252, 106901 2021



Rhizobacteria improve the germination and modify the phenolic compound profile of pepper (Capsicum annum L.)
MAL Ureche, MM Prez-Rodriguez, R Ortiz, RP Monasterio, AC Cohen
Rhizosphere 18, 100334 2021



Rhizobacteria improve the germination and modify the phenolic compound profile of pepper (Capsicum annum L.)
MA Lobato Ureche, MM Prez-Rodriguez, R Ortiz, RP Monasterio, ...
Rhizosphere 18, 100334 2021



Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina, and their comparison with the autochthonous variety
A Banco, E Trentacoste, RP Monasterio
Journal of the Science of Food and Agriculture 101 (2), 518-524 2021



Evaluacin de parmetros de calidad de los compuestos mayoritarios y minoritarios de dos variedades de aceite de oliva: Arbequina y Coratina del Valle Antinaco
PN Bortnyk, NPC Barbieri, CM Asensio, ML Martnez, SF Pesce, ...
2021



En la bsqueda del sistema de evaluacin perfecto... si es que existe
A Carrasco Pancorbo, RP Monasterio, AB Camargo, I Serrano Garca, ...
Asociacin de Qumicos de Galicia 2021

MOST CITED SCHOLAR PUBLICATIONS

Emerging ionic liquid-based techniques for total-metal and metal-speciation analysis
EM Martinis, P Berton, RP Monasterio, RG Wuilloud
TrAC Trends in Analytical Chemistry 29 (10), 1184-1201 2010
Citations: 121



Determination of inorganic selenium species in water and garlic samples with on-line ionic liquid dispersive microextraction and electrothermal atomic absorption spectrometry
EM Martinis, LB Escudero, P Berton, RP Monasterio, MF Filippini, ...
Talanta 85 (4), 2182-2188 2011
Citations: 100



Selective extraction and determination of vitamin B12 in urine by ionic liquid-based aqueous two-phase system prior to high-performance liquid chromatography
P Berton, RP Monasterio, RG Wuilloud
Talanta 97, 521-526 2012
Citations: 61



A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils
A Bajoub, S Medina-Rodrguez, L Cuadros-Rodrguez, RP Monasterio, ...
Food Research International 106, 233-242 2018
Citations: 51



Ionic liquid as ion-pairing reagent for liquid–liquid microextraction and preconcentration of arsenic species in natural waters followed by ETAAS
RP Monasterio, RG Wuilloud
Journal of Analytical Atomic Spectrometry 25 (9), 1485-1490 2010
Citations: 49



A novel fiber-packed column for on-line preconcentration and speciation analysis of chromium in drinking water with flame atomic absorption spectrometry
RP Monasterio, JC Altamirano, LD Martnez, RG Wuilloud
Talanta 77 (4), 1290-1294 2009
Citations: 44



Development of a folic acid molecularly imprinted polymer and its evaluation as a sorbent for dispersive solid-phase extraction by liquid chromatography coupled to mass
P Panjan, RP Monasterio, A Carrasco-Pancorbo, A Fernandez-Gutierrez, ...
Journal of Chromatography A 1576, 26-33 2018
Citations: 36



Organic solvent-free reversed-phase ion-pairing liquid chromatography coupled to atomic fluorescence spectrometry for organoarsenic species determination in several matrices
RP Monasterio, JA Londonio, SS Farias, P Smichowski, RG Wuilloud
Journal of agricultural and food chemistry 59 (8), 3566-3574 2011
Citations: 35



Analytical characterization of wine and its precursors by capillary electrophoresis
FJV Gomez, RP Monasterio, VCS Vargas, MF Silva
Electrophoresis 33 (15), 2240-2252 2012
Citations: 34



Nitrate dynamics in the soil and unconfined aquifer in arid groundwater coupled ecosystems of the Monte desert, Argentina
JN Aranibar, PE Villagra, ML Gomez, E Jobbgy, M Quiroga, RG Wuilloud, ...
Journal of Geophysical Research: Biogeosciences 116 (G4) 2011
Citations: 33



Metabolic profiling approach to determine phenolic compounds of virgin olive oil by direct injection and liquid chromatography coupled to mass spectrometry
L Olmo-Garca, A Bajoub, RP Monasterio, A Fernndez-Gutirrez, ...
Food Chemistry 231, 374-385 2017
Citations: 32



In-depth two-year study of phenolic profile variability among olive oils from autochthonous and mediterranean varieties in Morocco, as revealed by a LC-MS chemometric profiling
A Bajoub, S Medina-Rodrguez, L Olmo-Garca, EA Ajal, RP Monasterio, ...
International journal of molecular sciences 18 (1), 52 2016
Citations: 32



Olive oil by capillary electrophoresis: Characterization and genuineness
RP Monasterio, ML Fernndez, MF Silva
Journal of Agricultural and Food Chemistry 61 (19), 4477-4496 2013
Citations: 32



Trace level determination of cadmium in wine by on-line preconcentration in a 5-Br-PADAP functionalized wool-packed microcolumn coupled to flame atomic absorption spectrometry
RP Monasterio, RG Wuilloud
Talanta 79 (5), 1484-1488 2009
Citations: 30



Matrix solid-phase dispersion: a simple and fast technique for the determination of phenolic compounds in olive oil by liquid chromatography
RP Monasterio, AR Fontana, MF Silva
Analytical Methods 6 (22), 8986-8995 2014
Citations: 28



Phenolic compounds profiling of virgin olive oils from different varieties cultivated in Mendoza, Argentina, by using liquid chromatography–mass spectrometry
RP Monasterio, L Olmo-García, A Bajoub, A Fernández-Gutiérrez, ...
Journal of Agricultural and Food Chemistry 65 (37), 8184-8195 2017
Citations: 26



Rhizobacteria improve the germination and modify the phenolic compound profile of pepper (Capsicum annum L.)
MAL Ureche, MM Prez-Rodriguez, R Ortiz, RP Monasterio, AC Cohen
Rhizosphere 18, 100334 2021
Citations: 25



Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity
P Boeri, L Piuel, D Dalzotto, R Monasterio, A Fontana, S Sharry, ...
Journal of Food Biochemistry 44 (7), e13254 2020
Citations: 24



Hydrogeology and hidrogeochemical modeling in phreatic aquifer of NE Mendoza, Argentina
ML Gomez, JN Aranibar, RG Wuilloud, MC Rubio, DE Martinez, ND Soria, ...
Servicio Publicaciones 2014
Citations: 23



High‐throughput determination of phenolic compounds in virgin olive oil using dispersive liquid‐liquid microextraction‐capillary zone electrophoresis
RP Monasterio, M de los Angeles Fernndez, MF Silva
Electrophoresis 34 (12), 1836-1843 2013
Citations: 22

Publications

1.“Rhizobacteria improve the germination and modify the phenolic compound profile of pepper (Capsicum annum L.)” Rhizosphere 18 (2021) 100334
Miguel Andrés Lobato Ureche, María Micaela Pérez-Rodriguez, Ramiro Ortiz, Romina Monasterio & Ana Carmen Cohen
2. “Oil quality characterization of Arauco variety in the main olive growing zones of Mendoza (Argentina)” Grasas & Aceites, 2021, 72 (4), e429
Adriana P. Banco, Carlos M. Puertas, Eduardo R. Trentacoste & Romina Monasterio
3. “Characterization of virgin olive oils from Spanish olive varieties introduced in Mendoza, Argentina and their comparison with the autochthonous variety” Journal of the Science of Food and Agriculture, 2020
Adriana P. Banco, Eduardo R. Trentacoste & Romina Monasterio
4. “Argentine Patagonia barberry chemical composition and evaluation of its antioxidant capacity” Journal of Food Biochemistry, 2020; vol 44, 7, e13254
Patricia Boeri, Lucrecia Piñuel, Daniela Dalzotto, Romina Monasterio, Ariel Fontana, Sandra Sharry, Daniel Alejandro Barrio & Wilman Carrillo
5. “Olive oil characterization of cv Arauco harvested at different times in areas with early frost in Mendoza, Argentina” Journal of the Science of Food and Agriculture, 2020, 100, 3. E. Trentacoste, A. Banco, P. Piccoli & R. Monasterio
6. “Characterization of new olive fruit derived products obtained by means of a novel processing method involving stone removal and dehydration with zero waste gen