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Phenolic Compounds in Virgin Olive Oils: Fractionation by Solid Phase Extraction and Antioxidant Activity Assessment
Author(s) -
Litridou Maria,
Linssen Jozef,
Schols Henk,
Bergmans Margot,
Posthumus Maarten,
Tsimidou Maria,
Boskou Dimitrios
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199706)74:2<169::aid-jsfa784>3.0.co;2-2
Subject(s) - tyrosol , chemistry , chromatography , fractionation , phenols , high performance liquid chromatography , hydrolysis , extraction (chemistry) , polyphenol , antioxidant , acid hydrolysis , solid phase extraction , alkaline hydrolysis , ether , organic chemistry
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 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. © 1997 SCI.