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Antioxidants 2015, 4(3), 548-562; doi:10.3390/antiox4030548

Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS

Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina 45110, Greece
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Author to whom correspondence should be addressed.
Academic Editors: Antonio Segura-Carretero and David Arráez-Román
Received: 23 May 2015 / Revised: 4 August 2015 / Accepted: 6 August 2015 / Published: 13 August 2015
(This article belongs to the Special Issue Analytical Determination of Polyphenols)
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Abstract

The aim of this study was to evaluate the recovery of individual phenolic compounds extracted from virgin olive oil (VOO), from different Greek olive varieties. Sufficient recoveries (90%) of all individual phenolic compounds were obtained using methanol as an extraction solvent, acetonitrile for residue solubilization, and two washing steps with hexane. Moreover, in order to elucidate structural characteristics of phenolic compounds in VOO, high performance liquid chromatography with a diode array detector (HPLC-DAD) at 280 and 340 nm and HPLC coupled to electrospray ionization mass spectrometry (HPLC-ESI-MS) in the negative-ion mode were performed. The most abundant phenolic compounds were oleuropein derivatives with m/z 319 and 377 and ligstroside derivatives with m/z 303, 361. Lignans, such as 1-acetoxypinoresinol and pinoresinol were also present in substantial quantities in the phenolic fraction. However, pinoresinol was co-eluted with dialdehydic form of ligstroside aglycone (DAFLA) and it was not possible to be quantified separately. The phenolic extracts, obtained from different VOO samples, yielded similar HPLC profiles. Differences, however, were observed in the last part of the chromatogram, corresponding to isomers of the aldehydic form of ligstroside aglycone. Oxidized phenolic products, originating from secoiridoids, were also detected. View Full-Text
Keywords: virgin olive oil; phenolic compounds extraction; HPLC-DAD; HPLC-MS virgin olive oil; phenolic compounds extraction; HPLC-DAD; HPLC-MS
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Tasioula-Margari, M.; Tsabolatidou, E. Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS. Antioxidants 2015, 4, 548-562.

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