Analytical Determination of Polyphenols in Olive Oil

Olives and Olive Oil in Health and Disease Prevention

Volumn , Issue , 2010, Pages 509-523

  Segura Carretero, Antonio ^a   Carrasco Pancorbo, Alegría ^a   Bendini, Alessandra ^b   Cerretani, Lorenzo ^b   Fernández Gutiérrez, Alberto ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882856653     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374420-3.00056-5     Document Type: Chapter

References (49)

1. Andreoni N., Fiorentini R. Determinazione di composti fenolici in oil di oliva. Riv. Ital. Sost. Grasse 1995, 72:163-164.
2. Angerosa F., D'Alessandro N., Konstantinou P., Di Giacinto L. GC-MS evaluation of phenolic compounds in virgin olive oil. J. Agric. Food Chem. 1995, 43:1802-1807.
3. Aturki Z., Fanali S., D'Orazio G., Rocco A., Rosati C. Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography. Electrophoresis 2008, 29:1643-1650.
4. Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M, Segura-Carretero A., Fernández-Gutiérrez A., Lercker G. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007, 12:1679-1719.
5. Blekas G., Psomiadou E., Tsimidou M., Boskou D. On the importance of total polar phenols to monitor the stability of Greek virgin olive oil. Eur. J. Lipid Sci. 2002, 104:340-346.
6. Brenes M., García A., García P., Garrido A. Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system. J. Agric. Food Chem. 2000, 48:5178-5183.
7. Capasso R. A review on the electron ionization and fast atom bombardment mass spectrometry of polyphenols naturally occurring in olive wastes and some of their synthetic derivatives. Phytochem. Anal. 1999, 10:299-306.
8. Carrasco-Pancorbo A., Cerretani L., Bendini A., Segura-Carretero A., Gallina-Toschi T., Fernández-Gutiérrez A. Analytical determination of polyphenols in olive oils. J. Sep. Sci. 2005, 28:837-858.
9. Carrasco-Pancorbo A., Gómez-Caravaca A.M., Cerretani L., Bendini A., Segura-Carretero A., Fernández-Gutiérrez A. A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extravirgin olive oil. J. Sep. Sci. 2006, 29:2221-2233.
10. Carrasco-Pancorbo A., Neusüß C., Pelzing M., Segura-Carretero A., Fernández-Gutiérrez A. CE- and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil. Electrophoresis 2007, 28:806-821.
11. Cerretani L., Bendini A., Biguzzi B., Lercker G., Gallina Toschi T. Evaluation of the oxidative stability of extra-virgin olive oils, obtained by different technological plants, with respect to some qualitative parameters [Stabilità ossidativa di oli extravergini di oliva ottenuti con diversi impianti tecnologici]. Industrie Alimentari 2003, 427:706-711.
12. Christophoridou S., Dais P. Novel approach to the detection and quantification of phenolic compounds in olive oil based on P-31 nuclear magnetic resonance spectroscopy. J. Agric. Food Chem. 2006, 54:656-664.
13. Christophoridou S., Dais P., Tseng L.H., Spraul M. Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR). J. Agric. Food Chem. 2005, 53:4667-4679.
14. Cortesi N., Azzolini M., Rovellini P., Fedeli E. I componenti minori polari degli oli vergini di oliva: Ipotesi di struttura mediante LC-MS. Riv. Ital. Sost. Grasse 1995, 72:241-251.
15. Cortesi N., Azzolini M., Rovellini P., Fedeli E. Minor polar components of virgin olive oils: a hypothetical structure by LC-MS. Riv. Ital. Sost. Grasse 1995, 72:241-251.
16. De Nino A., Mazzotti F., Perri E., Procopio A., Raffaelli A., Sindona G. Virtual freezing of hemiacetal-aldehyde equilibrium of the aglycones of oleuropein and ligstroside present in olive oils from Carolea and Coratina cultivars by ionspray ionization tandem mass spectrometry. J. Mass Spectrom. 2000, 35:461-467.
17. Del Carlo M., Sacchetti G., Di Mattia C., Compagnone D., Mastrocola D., Liberatore L., Cichelli A. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. J. Agric. Food Chem. 2004, 52:4072-4079.
18. Favati F., Carporale G., Bertuccioli M. Rapid determination of phenol content in extra virgin olive oil. Grasas Aceites 1994, 45:68-70.
19. Forcadell M.L., Comas M., Miquel X., de la Torre MC. Tyrosol and hydroxy-tyrosol determination in virgin olive oils. Rev. Fr. Corps Gras. 1987, 34:547-549.
20. Frazier R.A. Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis 2001, 22:4197-4206.
21. Gariboldi P., Jommi G., Verotta L. Secoiridoids from olea-europaea. Phytochemistry 1986, 25:865-869.
22. Gerothanassis I.P., Exarchou V., Lagouri V., Troganis A., Tsimidou M., Boskou D. Methodology for identification of phenolic acids in complex mixtures by high-resolution two-dimensional nuclear magnetic resonance. Application to methanolic extracts of two oregano species. J. Agric. Food Chem. 1998, 46:4185-4192.
23. Gutfinger T. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 1981, 58:966-968.
24. Gutiérrez F., Albi M.A., Palma R., Ríos J.J., Olías J.M. Bitter taste of virgin olive oil - Correlation of sensory evaluation and instrumental HPLC analysis. J. Food Sci. 1989, 54:68-70.
25. Hrncirik K., Fritsche S. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive. Eur. J. Lipid Sci. Technol. 2004, 106:540-549.
26. Janer del Valle C., Vázquez-Roncero A. Estudio de los componentes polares del aceite de oliva por cromatografia gaseosa. Grasas Aceites 1980, 5:309-316.
27. Liberatore L., Procida G., D'Alessandro N., Cichelli A. Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil. Food Chem. 2001, 73:119-124.
28. Limiroli R., Consonni R., Ottolina G., Marsilio V., Bianchi G., Zetta L. H-1 and C-13 NMR characterization of new oleuropein aglycones. J. Chem. Soc-Perkin. 1995, 1:1519-1523.
29. Maestro-Durán R., Borja R., Martín A., Fiestas J.A., Alba J. Biodegradación de los compuestos fenólicos presentes en el alpechín. Grasas Aceites 1991, 42:271-276.
30. Mateos R., Espartero J.L., Trujillo M., Ríos J.J., León-Camacho M., Alcudia F., Cert A. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J. Agric. Food Chem. 2001, 49:2185-2192.
31. Montedoro G.F., Servili M., Baldioli M., Miniati E. Simple and hydrolyzable phenolic-compounds in virgin olive oil .1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food. Chem. 1992, 40:1571-1576.
32. Montedoro G.F., Servili M., Baldioli M., Miniati E. Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. J. Agric. Food. Chem. 1992, 40:1577-1580.
33. Montedoro G., Cantarelli C. Investigation of olive oil phenolic components. Riv. Ital. Sost. Grasse 1969, 46:3-12.
34. Montedoro G.F., Servili M., Baldioli M., Selvaggini R., Miniati E., Macchioni A. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. J. Agric. Food Chem. 1993, 41:2228-2234.
35. Owen R.W., Mier W., Giacosa A., Hull W.E., Spiegelhalder B., Bartsch H. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chem. Toxicol. 2000, 38:647-659.
36. Pirisi F.M., Cabras P., Falqui Cao C., Migliorini M., Muggelli M. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J. Agric. Food Chem. 2000, 48:1191-1196.
37. Rios J.J., Gil M.J., Gutiérrez-Rosales F. Solid-phase extraction gas chromatography-ion trap-mass spectrometry qualitative method for evaluation of phenolic compounds in virgin olive oil and structural confirmation of oleuropein and ligstroside aglycons and their oxidation products. J. Chromatogr. A 2005, 1093:167-176.
38. Sacchi R., Addeo F., Paolillo L. 1H and 13C NMR of virgin olive oil. An overview. Magn. Reson. Chem. 1997, 35:S5133-S5145.
39. Servili M., Baldioli M., Selvaggini R., Miniati E., Macchioni A., Montedoro G. High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D-and 2D-nuclear magnetic resonance characterization. J. Am. Oil Chem. Soc. 1999, 76:873-882.
40. Shahidi, F., Naczk, M., 1995. In: Food Phenolic Sources. Chemistry. Effects. Applications. (ed.) Technomic Publishing Co. Inc., Lancenser, PA, USA, pp. 235-277.
41. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 1965, 16:144-158.
42. Solinas M. HRGC analysis of phenolic components in virgin olive oils in relation to the ripening and the variety of olives. Riv. Ital. Sost. Grasse. 1987, 64:255-262.
43. Solinas M., Cichelli A. Sulla determinazione delle sostanze fenoliche dell'olio di oliva. Riv. Ital. Sost. Grasse. 1981, 58:159-164.
44. Solinas M., Cichelli A. Determination of phenolic substances in olive oil by GLC and HPLC; possible role of tyrosol in determination of the quantity of virgin oil in blends with refined. Riv. Soc. Ital. Sci. Aliment. 1982, 11:223-230.
45. Tasioula-Margari M., Okogeri O. Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS. J. Food Sci. 2001, 66:530-538.
46. Tsimidou M., Lytridou M., Boskou D., Pappa-Louis A., Kotsifaki F., Petrakis C. On determination of minor phenolic acids of virgin olive oil by RP-HPLC. Grasas y Aceites 1996, 47:151-157.
47. Tsimidou M., Papadopoulos G., Boskou D. Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection. Food Chem. 1992, 44:53-60.
48. Vázquez Roncero A. Les polyphenols de l'huile d'olive et leur influence sur les characteristiques de l'huile. Rev. Fr. Corps Gras. 1978, 25:21-26.
49. Vlahov G. Application of NMR to the study of olive oils. Prog. Nucl. Magn. Reson. Spectrosc. 1999, 35:341-357.