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Phenolic compounds profile of cornicabra virgin olive oil.
J Agric Food Chem. 2002 Nov 06; 50(23):6812-7.JA

Abstract

This study presents the phenolic compounds profile of commercial Cornicabra virgin olive oils from five successive crop seasons (1995/1996 to 1999/2000; n = 97), determined by solid phase extraction reversed phase high-performance liquid chromatography (SPE RP-HPLC), and its relationship with oxidative stability, processing conditions, and a preliminary study on variety classification. The median of total phenols content was 38 ppm (as syringic acid), although a wide range was observed, from 11 to 76 ppm. The main phenols found were the dialdehydic form of elenolic acid linked to tyrosol (p-HPEA-EDA; 9 +/- 7 ppm, as median and interquartile range), oleuropein aglycon (8 +/- 6 ppm), and the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA; 5 +/- 8 ppm). In many cases the correlation with oxidative stability was higher when the sum of the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and oleuropein aglycon (r (2) = 0.91-0.96) or the sum of these two and hydroxytyrosol (r (2) = 0.90-0.97) was considered than was observed with HPLC total phenols (r (2)= 0.91-0.95) and especially with colorimetric determination of total polyphenols and o-diphenols (r (2) = 0.77-0.95 and 0.78-0.92, respectively). 3,4-DHPEA-EDA, p-HPEA-EDA, the aglycons of oleuropein and ligstroside, and HPLC total phenols content presented highly significant differences (p = 0.001-0.010) with respect to the dual- and triple-phase extraction systems used, whereas colorimetric total polyphenols content did not (p = 0.348) and o-diphenols showed a much lower significant difference (p = 0.031). The five variables that most satisfactorily classified the principal commercial Spanish virgin olive oil varieties were 1-acetoxypinoresinol, 4-(acetoxyethyl)-1,2-dihydroxybenzene (3,4-DHPEA-AC), ligstroside aglycon, p-HPEA-EDA, and RT 43.3 contents.

Authors+Show Affiliations

Gómez-Alonso S
Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain.
Salvador MD
No affiliation info available
Fregapane G
No affiliation info available

MeSH

Chromatography, High Pressure LiquidColorimetryDrug StabilityFlavonoidsIridoid GlucosidesIridoidsOlive OilOxidation-ReductionPhenolsPhenylethyl AlcoholPlant OilsPolymersPolyphenolsPyransSeasons

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12405780

Citation

Gómez-Alonso, Sergio, et al. "Phenolic Compounds Profile of Cornicabra Virgin Olive Oil." Journal of Agricultural and Food Chemistry, vol. 50, no. 23, 2002, pp. 6812-7.
Gómez-Alonso S, Salvador MD, Fregapane G. Phenolic compounds profile of cornicabra virgin olive oil. J Agric Food Chem. 2002;50(23):6812-7.
Gómez-Alonso, S., Salvador, M. D., & Fregapane, G. (2002). Phenolic compounds profile of cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry, 50(23), 6812-7.
Gómez-Alonso S, Salvador MD, Fregapane G. Phenolic Compounds Profile of Cornicabra Virgin Olive Oil. J Agric Food Chem. 2002 Nov 6;50(23):6812-7. PubMed PMID: 12405780.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds profile of cornicabra virgin olive oil. AU - Gómez-Alonso,Sergio, AU - Salvador,María Desamparados, AU - Fregapane,Giuseppe, PY - 2002/10/31/pubmed PY - 2002/12/27/medline PY - 2002/10/31/entrez SP - 6812 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 23 N2 - This study presents the phenolic compounds profile of commercial Cornicabra virgin olive oils from five successive crop seasons (1995/1996 to 1999/2000; n = 97), determined by solid phase extraction reversed phase high-performance liquid chromatography (SPE RP-HPLC), and its relationship with oxidative stability, processing conditions, and a preliminary study on variety classification. The median of total phenols content was 38 ppm (as syringic acid), although a wide range was observed, from 11 to 76 ppm. The main phenols found were the dialdehydic form of elenolic acid linked to tyrosol (p-HPEA-EDA; 9 +/- 7 ppm, as median and interquartile range), oleuropein aglycon (8 +/- 6 ppm), and the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA; 5 +/- 8 ppm). In many cases the correlation with oxidative stability was higher when the sum of the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and oleuropein aglycon (r (2) = 0.91-0.96) or the sum of these two and hydroxytyrosol (r (2) = 0.90-0.97) was considered than was observed with HPLC total phenols (r (2)= 0.91-0.95) and especially with colorimetric determination of total polyphenols and o-diphenols (r (2) = 0.77-0.95 and 0.78-0.92, respectively). 3,4-DHPEA-EDA, p-HPEA-EDA, the aglycons of oleuropein and ligstroside, and HPLC total phenols content presented highly significant differences (p = 0.001-0.010) with respect to the dual- and triple-phase extraction systems used, whereas colorimetric total polyphenols content did not (p = 0.348) and o-diphenols showed a much lower significant difference (p = 0.031). The five variables that most satisfactorily classified the principal commercial Spanish virgin olive oil varieties were 1-acetoxypinoresinol, 4-(acetoxyethyl)-1,2-dihydroxybenzene (3,4-DHPEA-AC), ligstroside aglycon, p-HPEA-EDA, and RT 43.3 contents. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12405780/Phenolic_compounds_profile_of_cornicabra_virgin_olive_oil_ DB - PRIME DP - Unbound Medicine ER -