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Phenolic compounds in virgin olive oils: Fractionation by solid phase extraction and antioxidant activity assessment

, : Phenolic compounds in virgin olive oils: Fractionation by solid phase extraction and antioxidant activity assessment. Journal of the Science of Food & Agriculture 74(2): 169-174

The polar fraction of virgin olive oil was separated into two main parts (A and B) using solid phase extraction. Analysis of individual components by RP-HPLC indicated that the part (A) contained only simple phenols and phenolic acids. Part (B) had a complex nature. The two parts tested for their antioxidant activity showed relatively high protection factors in safflower oil stored at 80 degree C. Part B was found to contribute more than part A to the stability of the oil. The antioxidant activity of both fractions was related to their content of total polyphenols and o-diphenols. Acidic and alkaline hydrolysis showed significant quantitative changes in the HPLC profiles indicating the presence of ether and ester bonds while high-performance anion exchange chromatography of sugars after hydrolysis gave evidence for the presence of only traces of glycosides. A first attempt to identify a characteristic chromatographic peak of part B by HPLC fractionation and mass spectrometry showed the presence of an ester of tyrosol most probably with a dicarboxylic acid.


DOI: 10.1002/(sici)1097-0010(199706)74:2<169::aid-jsfa784>;2-2

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