Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques
- 19 October 2004
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 52 (23) , 7026-7032
- https://doi.org/10.1021/jf048868m
Abstract
Capillary electrophoresis (CE) can be effectively used as a fast screening tool to obtain qualitative and semiquantitative information about simple and complex phenolic compounds of extra virgin olive oil. Three simple phenols (tyrosol, hydroxytyrosol, and vanillic acid), a secoiridoid derivative (deacetoxy oleuropein aglycon), and two lignans (pinoresinol and acetoxypinoresinol) were detected as the main compounds in extra virgin olive oils by high-performance liquid chromatography (HPLC) and capillary zone electrophoresis (CZE). Spectrophotometric indices, radical scavenging activity, and oxidative stability of extra virgin olive oil samples obtained from olives hand-picked at different ripening degrees were statistically correlated with the CZE and HPLC quantification. The concentration of phenols in extra virgin olive oil decreased with ripeness of olive fruits. The high correlations found between CZE and the other analytical results indicate that CE can be applied as a rapid and reliable tool to routinely determine phenolic compounds in extra virgin olive oils. Keywords: Capillary zone electrophoresis (CZE); high-performance liquid chromatography−mass spectrometry detection (HPLC-MSD); phenolic compounds; lignans; virgin olive oilKeywords
This publication has 13 references indexed in Scilit:
- Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive OilJournal of Agricultural and Food Chemistry, 2004
- Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive OilJournal of Agricultural and Food Chemistry, 2004
- Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detectionJournal of Chromatography A, 2003
- Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methodsJournal of Chromatography A, 2003
- Evaluation of scavenging activity assessed by Co(II)/EDTA-induced luminol chemiluminescence and DPPH· (2,2-diphenyl-1-picrylhydrazyl) free radical assayJournal of Pharmacological and Toxicological Methods, 2000
- Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oilJournal of Oil & Fat Industries, 2000
- Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elutionJournal of Chromatography A, 1997
- Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometryJournal of Chromatography A, 1996
- Use of a free radical method to evaluate antioxidant activityLwt - Food Science and Technology, 1995
- Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.Journal of Agricultural and Food Chemistry, 1993