Extraction, separation, and identification of phenolic compounds in virgin olive oil by HPLC-DAD and HPLC-MS

Antioxidants

Volumn 4, Issue 3, 2015, Pages 548-562

  Tasioula Margari, Maria ^a   Tsabolatidou, Eleftheria ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

HPLC DAD; HPLC MS; Phenolic compounds extraction; Virgin olive oil

Indexed keywords

EID: 84969901821     PISSN: None     EISSN: 20763921     Source Type: Journal    
DOI: 10.3390/antiox4030548     Document Type: Article

References (28)

1. Cicerale, S.; Conlan, X.A.; Sinclair, A.J.; Keast, R.S.J. Chemistry and health of olive oil phenolics. Crit. Rev. Food Sci. Nutr. 2008, 49, 218-236.
2. De la Torre-Carbot, K.; Chávez-Servín, J.L.; Jaúregui, O.; Castellote, A.I.; Lamuela-Raventós, R.M.; Nurmi, T.; Poulsen, H.E.; Gaddi, A.V.; Kaikkonen, J.; Zunft, H.-F.; et al. Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL. J. Nutr. 2010, 140, 501-508.
3. Covas, M.-I.; de la Torre, K.; Farré-Albaladejo, M.; Kaikkonen, J.; Fitó, M.; López-Sabater, C.; Pujadas-Bastardes, M.A.; Joglar, J.; Weinbrenner, T.; Lamuela-Raventós, R.M., et al. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans. Free Radic. Biol. Med. 2006, 40, 608-616.
4. Scientific Opinion. Available online: http://www.efsa.europa.eu/en/search/doc/2033.pdf (accessed on 23 May 2015).
5. 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, 530-534.
6. Servili, M.; Selvaggini, R.; Esposto, S.; Taticchi, A.; Montedoro, G.; Morozzi, G. Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr. A 2004, 1054, 113-127.
7. Brenes, M.; Hidalgo, F.; García, A.; Rios, J.; García, P.; Zamora, R.; Garrido, A. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil Chem. Soc. 2000, 77, 715-720.
8. Tasioula-Margari, M. Virgin olive oil antioxidants. In Olive Consumption and Health; Savalas, C., Nicolaou, S., Eds.; Nova Science Publishers: New York, NY, USA, 2011.
9. Hrncirik, K.; Fritsche, S. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. Eur. J. Lipid Sci. Tech. 2004, 106, 540-549.
10. Montedoro, G.; 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. Agr. Food Chem. 1992, 40, 1571-1576.
11. Pirisi, F.M.; Cabras, P.; Cao, C.F.; Migliorini, M.; Muggelli, M. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J. Agr. Food Chem. 2000, 48, 1191-1196.
12. 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, lignansand squalene. Food Chem. Toxicol. 2000, 38, 647-659.
13. Carrasco-Pancorbo, A.; Cerretani, L.; Bendini, A.; Segura-Carretero, A.; Gallina-Toschi, T.; Fernandez-Gutierrez, A. Analytical determination of polyphenols in olive oils. J. Sep. Sci. 2005, 28, 837-858.
14. Determination of Biophenols in Olive Oils by HPLC. Available online: http://webcache.googleusercontent.com/search?q=cache:8OznoA2YUfUJ:www.internationaloliveoil.org/documents/viewfile/4141-met29eng+&cd=1&hl=en&ct=clnk&gl=hk (accessed on 23 May 2015).
15. Angerosa, F.; D’Alessandro, N.; Konstantinou, P.; di Giacinto, L. GC-MS evaluation of phenolic compounds in virgin olive oil. J. Agr. Food Chem. 1995, 43, 1802-1807.
16. 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. Agr. Food Chem. 2000, 48, 5178-5183.
17. 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.
18. 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. Agr. Food Chem. 2001, 49, 2185-2192.
19. Angerosa, F.; D’Alessandro, N.; Corana, F.; Mellerio, G. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry. J. Chromatogr. A 1996, 736, 195-203.
20. De la Torre-Carbot K.; Jauregui, O.; Gimeno, E.; Castellote, A.I.; Lamuela-Raventós, R.M.; López-Sabater, M.C. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J. Agr. Food Chem. 2005, 53, 4331-4340.
21. Garcia-Villalba, R.; Carrasco-Pancorbo, A.; Oliveras-Ferraros, C.; Vazquez-Martin, A.; Menendez, J.A.; Segura-Carretero, A.; Fernandez-Gutierrez, A. Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method. J. Pharm. Biomed. Anal. 2010, 51, 416-429.
22. Lozano-Sánchez, J.; Bendini, A.; Quirantes-Piné, R.; Cerretani, L.; Segura-Carretero, A.; Fernández-Gutiérrez, A. Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life. Food Control 2013, 30, 606-615.
23. Christophoridou, S.; Dais, P. Novel Approach to the detection and quantification of phenolic compounds in olive oil based on 31P nuclear magnetic resonance spectroscopy. J. Agr. Food Chem. 2006, 54, 656-664.
24. 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. Agr. Food Chem. 2005, 53, 4667-4679.
25. Daskalaki, D.; Kefi, G.; Kotsiou, K.; Tasioula-Margari, M. Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating. J. Food Nutr. Res. 2009, 48, 31-41.
26. Suárez, M.; Macià, A.; Romero, M.-P.; Motilva, M.-J. Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil. J. Chromatogr. A 2008, 1214, 90-99.
27. Ríos, 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.
28. Di Maio, I.; Esposto, S.; Taticchi, A.; Selvaggini, R.; Veneziani, G.; Urbani, S.; Servili, M. Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry. Food Chem. 2013, 138, 1381-1391.