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High‐performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D‐ and 2D‐nuclear magnetic resonance characterization
Author(s) -
Servili Maurizio,
Baldioli Maura,
Selvaggini Roberto,
Miniati Enrico,
Macchioni Alceo,
Montedoro Gianfrancesco
Publication year - 1999
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-999-0079-2
Subject(s) - oleuropein , pomace , extraction (chemistry) , chemistry , chromatography , phenols , solid phase extraction , olive oil , verbascoside , olea , high performance liquid chromatography , food science , organic chemistry , botany , glycoside , biology
Phenolic compounds are the most important antioxidants of virgin olive oil. This paper reports on the application of solid phase extraction (SPE) in the separation of phenolic compounds from olive fruit, olive oil, and by‐products of the mechanical extraction of the oil and the complete spectroscopic characterization by nuclear magnetic resonance of demethyloleuropein and verbascoside extracted from olive fruit. SPE led to a higher recovery of phenolic compounds from olives than did liquid/liquid extraction. SPE also was used to separate phenolic compounds from pomaces and vegetation waters. Phenylacid and phenyl‐alcohol concentrations in extracts obtained from SPE and liquid/liquid extraction were not significantly different ( P <0.05). The recovery of the dialdehydic form of elenolic acid linked to 3,4‐(dihydroxyphenyl)ethanol and an isomer of oleuropein aglycon, however, was low.