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Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
J Agric Food Chem. 2004 Nov 17; 52(23):7026-32.JA

Abstract

Capillary electrophoresis (CE) can be effectively used as a fast screening tool to obtain qualitative and semiquantitative information about simple and complex phenolic compounds of extra virgin olive oil. Three simple phenols (tyrosol, hydroxytyrosol, and vanillic acid), a secoiridoid derivative (deacetoxy oleuropein aglycon), and two lignans (pinoresinol and acetoxypinoresinol) were detected as the main compounds in extra virgin olive oils by high-performance liquid chromatography (HPLC) and capillary zone electrophoresis (CZE). Spectrophotometric indices, radical scavenging activity, and oxidative stability of extra virgin olive oil samples obtained from olives hand-picked at different ripening degrees were statistically correlated with the CZE and HPLC quantification. The concentration of phenols in extra virgin olive oil decreased with ripeness of olive fruits. The high correlations found between CZE and the other analytical results indicate that CE can be applied as a rapid and reliable tool to routinely determine phenolic compounds in extra virgin olive oils.

Authors+Show Affiliations

Bonoli M
Dipartimento di Scienze degli Alimenti, Università di Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy.
Bendini A
No affiliation info available
Cerretani L
No affiliation info available
Lercker G
No affiliation info available
Toschi TG
No affiliation info available

MeSH

Chromatography, High Pressure LiquidElectrophoresis, CapillaryFruitOleaOlive OilPhenolsPlant Oils

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15537313

Citation

Bonoli, Matteo, et al. "Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits By Different Analytical Techniques." Journal of Agricultural and Food Chemistry, vol. 52, no. 23, 2004, pp. 7026-32.
Bonoli M, Bendini A, Cerretani L, et al. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques. J Agric Food Chem. 2004;52(23):7026-32.
Bonoli, M., Bendini, A., Cerretani, L., Lercker, G., & Toschi, T. G. (2004). Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques. Journal of Agricultural and Food Chemistry, 52(23), 7026-32.
Bonoli M, et al. Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits By Different Analytical Techniques. J Agric Food Chem. 2004 Nov 17;52(23):7026-32. PubMed PMID: 15537313.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques. AU - Bonoli,Matteo, AU - Bendini,Alessandra, AU - Cerretani,Lorenzo, AU - Lercker,Giovanni, AU - Toschi,Tullia Gallina, PY - 2004/11/13/pubmed PY - 2004/12/21/medline PY - 2004/11/13/entrez SP - 7026 EP - 32 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 23 N2 - Capillary electrophoresis (CE) can be effectively used as a fast screening tool to obtain qualitative and semiquantitative information about simple and complex phenolic compounds of extra virgin olive oil. Three simple phenols (tyrosol, hydroxytyrosol, and vanillic acid), a secoiridoid derivative (deacetoxy oleuropein aglycon), and two lignans (pinoresinol and acetoxypinoresinol) were detected as the main compounds in extra virgin olive oils by high-performance liquid chromatography (HPLC) and capillary zone electrophoresis (CZE). Spectrophotometric indices, radical scavenging activity, and oxidative stability of extra virgin olive oil samples obtained from olives hand-picked at different ripening degrees were statistically correlated with the CZE and HPLC quantification. The concentration of phenols in extra virgin olive oil decreased with ripeness of olive fruits. The high correlations found between CZE and the other analytical results indicate that CE can be applied as a rapid and reliable tool to routinely determine phenolic compounds in extra virgin olive oils. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15537313/Qualitative_and_semiquantitative_analysis_of_phenolic_compounds_in_extra_virgin_olive_oils_as_a_function_of_the_ripening_degree_of_olive_fruits_by_different_analytical_techniques_ DB - PRIME DP - Unbound Medicine ER -