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Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils.
Molecules. 2018 Dec 08; 23(12)M

Abstract

The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g-1 with recovery of 72.9⁻92.1% (w/w) and 79.1⁻102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1⁻0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test.

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Authors+Show Affiliations

Fanali C
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. c.fanali@unicampus.it.
Della Posta S
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. s.dellaposta@unicampus.it.
Vilmercati A
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. a.vilmercati@unicampus.it.
Dugo L
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. l.dugo@unicampus.it.
Russo M
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. marina.russo@unicampus.it.
Petitti T
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. t.petitti@unicampus.it.
Mondello L
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. lmondello@unime.it. Dipartimento di "Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali", University of Messina-Polo Annunziata, Viale Annunziata, 98168 Messina, Italy. lmondello@unime.it. Chromaleont S.r.L., c/o Dipartimento di "Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali", University of Messina-Polo Annunziata, Viale Annunziata, 98168 Messina, Italy. lmondello@unime.it.
de Gara L
Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, via Álvaro del Portillo 21, 00128 Rome, Italy. l.degara@unicampus.it.

MeSH

AntioxidantsChromatography, High Pressure LiquidOlive OilPhenolsPlant ExtractsReproducibility of Results

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30544789

Citation

Fanali, Chiara, et al. "Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils." Molecules (Basel, Switzerland), vol. 23, no. 12, 2018.
Fanali C, Della Posta S, Vilmercati A, et al. Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils. Molecules. 2018;23(12).
Fanali, C., Della Posta, S., Vilmercati, A., Dugo, L., Russo, M., Petitti, T., Mondello, L., & de Gara, L. (2018). Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils. Molecules (Basel, Switzerland), 23(12). https://doi.org/10.3390/molecules23123249
Fanali C, et al. Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils. Molecules. 2018 Dec 8;23(12) PubMed PMID: 30544789.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils. AU - Fanali,Chiara, AU - Della Posta,Susanna, AU - Vilmercati,Alessandra, AU - Dugo,Laura, AU - Russo,Marina, AU - Petitti,Tommasangelo, AU - Mondello,Luigi, AU - de Gara,Laura, Y1 - 2018/12/08/ PY - 2018/10/28/received PY - 2018/11/30/revised PY - 2018/12/06/accepted PY - 2018/12/15/entrez PY - 2018/12/14/pubmed PY - 2019/3/12/medline KW - HPLC-PDA/MS KW - antioxidant activity KW - extra-virgin olive oil KW - phenolic compounds KW - protected designated origin JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 12 N2 - The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenolic alcohols, flavonoids, and phenolic acid classes. A similar qualitative profile was observed with some differences in peak area and fifteen compounds were tentatively identified. Quantitative analysis was performed by UV detection considering eight standard phenolic compounds. The chromatographic method, after optimization, was validated studying some parameters, e.g., intra-day and inter-day retention time precision, limit of detection, limit of quantification, and linearity. Recovery of the method was performed achieving good results (10 and 50 g·g-1 with recovery of 72.9⁻92.1% (w/w) and 79.1⁻102.8% (w/w), respectively). In all samples secoiridoids were the main compounds ranging from 85 to more than 99% (w/w) of the total concentration of detected phenolic compounds while phenolic acids accounted for the lowest percentage (0.1⁻0.6%, w/w). Finally, total concentration of phenolic compounds and antioxidant activity were determined with different chemical assays. A good and significant correlation among total phenolic compound concentration and antioxidant activity was observed. A significant different phenolic compound concentration and antioxidant activity was determined between samples from Puglia and Sicily. This was studied performing statistical analysis by one-way analysis of variance (ANOVA) followed by Bonferroni post-hoc test. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30544789/Extraction_Analysis_and_Antioxidant_Activity_Evaluation_of_Phenolic_Compounds_in_Different_Italian_Extra_Virgin_Olive_Oils_ DB - PRIME DP - Unbound Medicine ER -