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Article

Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012

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Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece
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General Chemical Lab of Research and Analysis, 35100 Lamia, Greece
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Stable Isotope Unit, Institute of Nanoscience and Nanotechnology, NCSR Demokritos, 15310 Agia Paraskevi Attiki, Greece
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Institute of Geosciences and Earth Resources, Via G. Moruzzi 1, 56124 Pisa, Italy
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Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
*
Author to whom correspondence should be addressed.
Academic Editor: Vlad Mureşan
Separations 2022, 9(4), 101; https://doi.org/10.3390/separations9040101
Received: 28 March 2022 / Revised: 11 April 2022 / Accepted: 13 April 2022 / Published: 15 April 2022
The purpose of this study was to evaluate the key quality characteristics of olive oil with a main focus on the biophenolic content, its beneficial effects on health and the contribution of various quality characteristics to its health claims, as well as its influence from various parameters. Samples from different traditional oil-producing regions of Greece were initially examined for the most important quality parameters, such as the percentage of free acidity, the number of peroxides and the spectrophotometric investigation in the ultraviolet. The samples were then tested for their biophenolic content, expressed in milligrams of tyrosol, and its derivatives per 20 g of olive oil using the analytical technique high-performance liquid chromatography (HPLC). Then, the biophenol contents of the analyzed samples were compared based on the presented intensities in terms of the variety and the area of cultivation, the altitude, the type of cultivation, the extraction system in the mill and the time interval from olive harvest to oiling. Finally, according to the results, the content of biophenols in olive oil and its health claims were found to be influenced by the various parameters with which they were compared. View Full-Text
Keywords: olive oil quality; health claim; tyrosol; hydroxytyrosol; oleuropein; ligstroside aglycon; phenolic compounds; HPLC/DAD; European Commission Regulation 432/2012 olive oil quality; health claim; tyrosol; hydroxytyrosol; oleuropein; ligstroside aglycon; phenolic compounds; HPLC/DAD; European Commission Regulation 432/2012
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MDPI and ACS Style

Papastavropoulou, K.; Pasias, I.N.; Dotsika, E.; Oz, E.; Oz, F.; Proestos, C. Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012. Separations 2022, 9, 101. https://doi.org/10.3390/separations9040101

AMA Style

Papastavropoulou K, Pasias IN, Dotsika E, Oz E, Oz F, Proestos C. Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012. Separations. 2022; 9(4):101. https://doi.org/10.3390/separations9040101

Chicago/Turabian Style

Papastavropoulou, Konstantina, Ioannis N. Pasias, Elissavet Dotsika, Emel Oz, Fatih Oz, and Charalampos Proestos. 2022. "Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012" Separations 9, no. 4: 101. https://doi.org/10.3390/separations9040101

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