Micro-scaled Quantitative Method to Analyze Olive Oil Polyphenols
- 11 Downloads
This study aims to improve an analytical method to quantify phenolic substances in olive oil. In order to minimize time required and quantity of solvents, sample extract preparation performed for a previously developed high-performance liquid chromatography–diode array detector to quantify olive oil polyphenols has been ten times downscaled and then validated. The new method performs the extraction of phenolic substances from 0.5 g of oil and allows to quantify the phenolic acids vanillic acid, p-coumaric acid, and ferulic acid; the phenolic alcohols tyrosol and hydroxytyrosol; secoiridoid derivatives; the lignans pinoresinol and acetoxypinoresinol; and the flavonoids luteolin and apigenin. Recoveries obtained were 66–89% for phenolic alcohols, 64–90% for phenolic acids, 93–96% for oleuropein (used as a reference for secoiridoid derivatives), 71–95% for flavonoids, and 97–100% for lignans. The total quantity of organic solvents used in the sample preparation is decreased from 30 to 3 mL with an important abatement of waste, costs, and working time requested.
KeywordsOlive oil polyphenols Quantitative determination HPLC-DAD Secoiridoid derivatives Green method
This study was funded by the University of Camerino (grant “Fondo di Ateneo per la Ricerca” 2014–2015, project: “AEVOO: Authentication of Extra Virgin Olive Oil”).
Compliance with Ethical Standards
Conflict of Interest
Giovanni Caprioli declares that he has no conflict of interest. Maria Chiara Boarelli declares that she has no conflict of interest. Massimo Ricciutelli declares that he has no conflict of interest. Gianni Sagratini declares that he has no conflict of interest. Dennis Fiorini declares that she has no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
- Bendini A, Cerretani L, Carrasco-Pancorbo A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Lercker G (2007) Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12:1679–1719CrossRefGoogle Scholar
- EU (2012) Establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Commission Regulation (EU) 432/2012. Off J Eur Union 136:1–40Google Scholar
- IOC (2009) Determination of biophenols in olive oils by HPLC. COI/T.20/Doc. No 29/1–8Google Scholar
- Pirisi FM, Angioni A, Cabras P, Garau VL, Di Teulada MTS, Dos Santos MK, Bandino G (1997) Phenolic compounds in virgin olive oils. I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution. J Chromatogr A 768:207–213CrossRefGoogle Scholar
- Ricciutelli M, Marconi S, Boarelli MC, Caprioli G, Sagratini G, Ballini R, Fiorini D (2017) Olive oil polyphenols: a quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim. J Chromatogr A 1481:53–63CrossRefGoogle Scholar