Abstract
The aim of this study was to evaluate the recovery of individual phenolic compounds extracted from virgin olive oil (VOO), from different Greek olive varieties. Sufficient recoveries (90%) of all individual phenolic compounds were obtained using methanol as an extraction solvent, acetonitrile for residue solubilization, and two washing steps with hexane. Moreover, in order to elucidate structural characteristics of phenolic compounds in VOO, high performance liquid chromatography with a diode array detector (HPLC-DAD) at 280 and 340 nm and HPLC coupled to electrospray ionization mass spectrometry (HPLC-ESI-MS) in the negative-ion mode were performed. The most abundant phenolic compounds were oleuropein derivatives with m/z 319 and 377 and ligstroside derivatives with m/z 303, 361. Lignans, such as 1-acetoxypinoresinol and pinoresinol were also present in substantial quantities in the phenolic fraction. However, pinoresinol was co-eluted with dialdehydic form of ligstroside aglycone (DAFLA) and it was not possible to be quantified separately. The phenolic extracts, obtained from different VOO samples, yielded similar HPLC profiles. Differences, however, were observed in the last part of the chromatogram, corresponding to isomers of the aldehydic form of ligstroside aglycone. Oxidized phenolic products, originating from secoiridoids, were also detected.
Highlights
The beneficial effects that a diet rich in olive oil has on human health are well known
The concentrations of total and individual phenolic compounds obtained from both extraction solvents did not show significant differences
Differences were observed in the last part of the chromatogram, corresponding to isomers of the aldehydic form of ligstroside aglycone
Summary
The beneficial effects that a diet rich in olive oil has on human health are well known. These benefits are mainly due to polyphenol content. The phenolic fraction of virgin olive oil (VOO) has generated much interest regarding its health-promoting properties. Subsequent studies (human, animal, in vivo and in vitro) have demonstrated that olive oil phenolics reduce the risk of chronic disease development, such as atherosclerosis, cardiovascular disease, and certain types of cancer [1]. Hydroxytyrosol, and its derivatives, are the key compounds with such an activity, and to bear the claim olive oil should contain enough of them to provide 5 mg of these compounds daily European Food Safety Authority (EFSA), based on several scientific evidence [2,3], recently approved a health claim stating that the dietary intake of VOO polyphenols is able to prevent low density lipoprotein (LDL) oxidation [4].
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