Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS

被引：89
作者：
Tasioula-Margari, M [1 ]
Okogeri, O [1 ]
机构：
[1] Univ Ioannina, Dept Chem, Food Chem Lab, GR-45110 Ioannina, Greece
来源：
JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 04期
关键词：
olive oil; phenolic compounds; HPLC; GC-MS;
D O I：
10.1111/j.1365-2621.2001.tb04597.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This research examined the phenolic fraction of extra virgin olive oil samples from Lianolia variety olives grown in the region of Preveza, Greece. Phenolic compounds were extracted from oil samples, separated by reversed-phase high-performance liquid chromatography (HPLC), and characterized by gas chromatography-mass spectrometry(GC-MS) Both simple and complex phenols were detected with the latter being the most abundant. 3-4-Dihydroxyphenyl ethanol (hydroxytyrosol) and p-hydroxyphenyl ethanol (tyrosol) predominated among the simple phenols. Complex phenolic compounds were further separated by preparative HPLC and analyzed by GC-MS before and after hydrolysis. The presence of hydroxytyrosol and tyrosol derivatives was confirmed. Both derivatives were always present in greater quantities and made up an average exceeding 70% in all samples analyzed.
引用
收藏
页码：530 / 534
页数：5
相关论文
共 22 条
  • [1] IMPORTANCE AND EVOLUTION OF PHENOLIC-COMPOUNDS IN OLIVE DURING GROWTH AND MATURATION
    AMIOT, MJ
    FLEURIET, A
    MACHEIX, JJ
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (05) : 823 - 826
  • [2] GC-RIS EVALUATION OF PHENOLIC-COMPOUNDS IN VIRGIN OLIVE OIL
    ANGEROSA, F
    DALESSANDRO, N
    KONSTANTINOU, P
    DIGIACINTO, L
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (07) : 1802 - 1807
  • [3] Effect of hydroxytyrosol found in extra virgin olive oil on oxidative DNA damage and oil low-density lipoprotein oxidation
    Aruoma, OI
    Deiana, M
    Jenner, A
    Halliwell, B
    Kaur, H
    Banni, S
    Corongiu, FP
    Dessí, MA
    Aeschbach, R
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (12) : 5181 - 5187
  • [4] Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
    Baldioli, M
    Servili, M
    Perretti, G
    Montedoro, GF
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1996, 73 (11) : 1589 - 1593
  • [5] PHENOLIC-COMPOUNDS RELATED TO THE BLACK COLOR FORMED DURING THE PROCESSING OF RIPE OLIVES
    BRENESBALBUENA, M
    GARCIAGARCIA, P
    GARRIDOFERNANDEZ, A
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (07) : 1192 - 1196
  • [6] Phenolic compounds of virgin olive oil: influence of paste preparation techniques
    Caponio, F
    Alloggio, V
    Gomes, T
    [J]. FOOD CHEMISTRY, 1999, 64 (02) : 203 - 209
  • [7] PEROXYL AND HYDROXYL RADICAL SCAVENGING ACTIVITY OF SOME NATURAL PHENOLIC ANTIOXIDANTS
    CHIMI, H
    CILLARD, J
    CILLARD, P
    RAHMANI, M
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (05) : 307 - 312
  • [8] Phenolic compounds in different olive varieties
    Esti, M
    Cinquanta, L
    La Notte, E
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (01) : 32 - 35
  • [9] POLYPHENOLS IN OLIVE OILS
    GUTFINGER, T
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (11) : 966 - 968
  • [10] Flavor components of olive oil - A review
    Kiritsakis, AK
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1998, 75 (06) : 673 - 681
123