Abstract
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-propanol, followed by reversed phase-high-pressure liquid chromatography equipped with a diode array detector (RP-HPLC-DAD). Chromatographic separation was performed using a C18 column, while the mobile phase consisted of acetonitrile and methanol using a gradient elution program. The methodology was optimized, validated, and applied to the analysis of 452 samples of Extra Virgin Olive Oil (EVOOs) and Virgin Olive Oil (VOOs) originated from five islands of the Northeastern Aegean Region, in Greece. From the obtained results, it was indicated that the carotenoid, tocopherol, and squalene content was relatively high, while the chlorophyll content was low. Furthermore, the acquired results were studied and compared in order to obtain useful information about the correlation of the concentration levels of these compounds in olive oil to different cultivation and olive oil production parameters. Several parameters were found to play a significant role on the pigment and antioxidant content of olive oil, such as the olive tree variety, geographical origin, fruit maturation stage during harvesting, and addition of water during malaxation, while other parameters such as the altitude of cultivation, the type of farming (organic or conventional), and the type of olive mill did not seem to affect the levels of these compounds.
Highlights
Olive oil is a significant and very beneficial ingredient of the Mediterranean diet
Diethyl ether and petroleum ether (1:9, 10 mL) were used in order to wash out the non-polar compounds and acetone (10 mL) was used as the eluent for the pigments
Pheophytin A and pyropheophytin were only scarcely detected and they have not been quantified as a reference standard was not available
Summary
Olive oil is a significant and very beneficial ingredient of the Mediterranean diet. Extra VirginOlive Oil is obtained from the olive fruits of Olea Europaea L. trees, by mechanical extraction processes under controlled temperature conditions, which result in the preservation of its quality characteristics and bioactive compounds [1]. Olive oil has been produced since ancient years and has always been a very healthy and nutritious component of the human diet, mainly because of the very rich and pure bioactive content. From the non-saponifiable class of olive oil, pigments, tocopherols, and hydrocarbon fraction have gained great attention due to their antioxidant activity, mainly by reacting with free radicals. Pigments are divided into two important groups, carotenoids and chlorophylls. Both pigment groups are exclusively synthesized by plants and their derivatives, the only way of infiltration to the human body is through a balanced diet. Olive oil carotenoids (β-carotene, lutein, zeaxanthin, violaxanthin, and other minor xanthophylls in minor percentages) are natural antioxidants and have sufficient and beneficial properties for human health
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