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Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities.
Plant Foods Hum Nutr. 2012 Dec; 67(4):326-36.PF

Abstract

In this study, we analyzed eight phenolic compounds (tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid) in 55 mono- and multivarietal extra virgin olive oil samples by high performance liquid chromatography (HPLC) coupled to a coulometric electrochemical array detector (ECD). The phenolic profile of olive oil samples differed depending on the geographical origin and olive variety. The total reducing capacity (total phenolics) of olive oils ranged from about 40 to 530 mg gallic acid equivalents/kg oil. Tyrosol, hydroxytyrosol and pinoresinol were the most abundant phenolic compounds in olive oils. The antioxidant capacity of the olive oil extracts was determined by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. Total reducing capacity was significatly correlated with FRAP (R² = 0.91, p < 0.001) and TEAC (R² = 0.92, p < 0.001) values. Total reducing capacity, TEAC and FRAP values were significantly correlated with tyrosol, hydroxytyrosol as well as oleuropein concentrations. Hydroxytyrosol, comprising over 40 % of total olive oil phenolics, mainly contributed to the antioxidant activity of olive oils. The present study provides a comprehensive database of polyphenols in olive oils from 9 different countries and four continents.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bayram B
Institute of Human Nutrition and Food Science, Christian-Albrechts-University, Hermann Rodewald-Strasse 6, 24098 Kiel, Germany.
Esatbeyoglu T
No affiliation info available
Schulze N
No affiliation info available
Ozcelik B
No affiliation info available
Frank J
No affiliation info available
Rimbach G
No affiliation info available

MeSH

AntioxidantsAustraliaChromatography, High Pressure LiquidDatabases, ChemicalElectrochemistryEuropeGeographyOleaOlive OilPlant OilsPolyphenolsPrincipal Component AnalysisSouth AfricaUnited States

Pub Type(s)

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

Language

eng

PubMed ID

23070730

Citation

Bayram, Banu, et al. "Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils By HPLC-ECD and Their Correlation With Antioxidant Activities." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 67, no. 4, 2012, pp. 326-36.
Bayram B, Esatbeyoglu T, Schulze N, et al. Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities. Plant Foods Hum Nutr. 2012;67(4):326-36.
Bayram, B., Esatbeyoglu, T., Schulze, N., Ozcelik, B., Frank, J., & Rimbach, G. (2012). Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 67(4), 326-36. https://doi.org/10.1007/s11130-012-0315-z
Bayram B, et al. Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils By HPLC-ECD and Their Correlation With Antioxidant Activities. Plant Foods Hum Nutr. 2012;67(4):326-36. PubMed PMID: 23070730.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities. AU - Bayram,Banu, AU - Esatbeyoglu,Tuba, AU - Schulze,Nicole, AU - Ozcelik,Beraat, AU - Frank,Jan, AU - Rimbach,Gerald, PY - 2012/10/17/entrez PY - 2012/10/17/pubmed PY - 2014/11/14/medline SP - 326 EP - 36 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 67 IS - 4 N2 - In this study, we analyzed eight phenolic compounds (tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid) in 55 mono- and multivarietal extra virgin olive oil samples by high performance liquid chromatography (HPLC) coupled to a coulometric electrochemical array detector (ECD). The phenolic profile of olive oil samples differed depending on the geographical origin and olive variety. The total reducing capacity (total phenolics) of olive oils ranged from about 40 to 530 mg gallic acid equivalents/kg oil. Tyrosol, hydroxytyrosol and pinoresinol were the most abundant phenolic compounds in olive oils. The antioxidant capacity of the olive oil extracts was determined by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. Total reducing capacity was significatly correlated with FRAP (R² = 0.91, p < 0.001) and TEAC (R² = 0.92, p < 0.001) values. Total reducing capacity, TEAC and FRAP values were significantly correlated with tyrosol, hydroxytyrosol as well as oleuropein concentrations. Hydroxytyrosol, comprising over 40 % of total olive oil phenolics, mainly contributed to the antioxidant activity of olive oils. The present study provides a comprehensive database of polyphenols in olive oils from 9 different countries and four continents. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/23070730/Comprehensive_analysis_of_polyphenols_in_55_extra_virgin_olive_oils_by_HPLC_ECD_and_their_correlation_with_antioxidant_activities_ L2 - https://doi.org/10.1007/s11130-012-0315-z DB - PRIME DP - Unbound Medicine ER -