Rapid Evaluation of Phenolic Component Profile and Analysis of Oleuropein Aglycon in Olive Oil by Atmospheric Pressure Chemical Ionization−Mass Spectrometry (APCI−MS)

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Abstract
Epidemiological studies have linked the Mediterranean diet with a low incidence of cardiovascular diseases. Olive oil, the major fat component of this diet, is characterized by antioxidant properties related to their content in catecholic components, particularly oleuropein aglycon. Therefore quantification of these components in edible oils may be important in determining the quality, and consequently its commercial value. The present method allows us to obtain the profile of the phenolic components of the oil from the methanolic extracts of the crude olive oil. In particular tyrosol, hydroxytyrosol, elenolic acid, deacetoxyligstroside and deacetoxyoleuropein aglycons, ligstroside and oleuropein aglycons, and 10-hydroxy-oleuropein are clearly identified by atmospheric pressure chemical ionization−mass spectrometry (APCI−MS). Moreover, oleuropein and its isomers present in the oil are quantified by APCI−MS/MS analysis of the extracts without preliminary separation from other phenolic compounds. Keywords: Olive oil; APCI-MS and APCI-MS/MS; phenolic components; quantitative and qualitative analysis; oleuropein aglycon; catecholic compounds