Phenolic Compounds in Virgin Olive Oils: Fractionation by Solid Phase Extraction and Antioxidant Activity Assessment
✍ Scribed by Litridou, Maria; Linssen, Jozef; Schols, Henk; Bergmans, Margot; Posthumus, Maarten; Tsimidou, Maria; Boskou, Dimitrios
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 211 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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¡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 signiÐcant quantitative changes in the HPLC proÐles 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 Ðrst 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.