Phenolic compounds profile of cornicabra virgin olive oil.

Full Abstract

This study presents the phenolic compounds profile of commercial Cornicabra virgin olive oils from five successive crop seasons (1995/1996 to 1999/2000; n = 97), determined by solid phase extraction reversed phase high-performance liquid chromatography (SPE RP-HPLC), and its relationship with oxidative stability, processing conditions, and a preliminary study on variety classification. The median of total phenols content was 38 ppm (as syringic acid), although a wide range was observed, from 11 to 76 ppm. The main phenols found were the dialdehydic form of elenolic acid linked to tyrosol (p-HPEA-EDA; 9 +/- 7 ppm, as median and interquartile range), oleuropein aglycon (8 +/- 6 ppm), and the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA; 5 +/- 8 ppm). In many cases the correlation with oxidative stability was higher when the sum of the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and oleuropein aglycon (r (2) = 0.91-0.96) or the sum of these two and hydroxytyrosol (r (2) = 0.90-0.97) was considered than was observed with HPLC total phenols (r (2)= 0.91-0.95) and especially with colorimetric determination of total polyphenols and o-diphenols (r (2) = 0.77-0.95 and 0.78-0.92, respectively). 3,4-DHPEA-EDA, p-HPEA-EDA, the aglycons of oleuropein and ligstroside, and HPLC total phenols content presented highly significant differences (p = 0.001-0.010) with respect to the dual- and triple-phase extraction systems used, whereas colorimetric total polyphenols content did not (p = 0.348) and o-diphenols showed a much lower significant difference (p = 0.031). The five variables that most satisfactorily classified the principal commercial Spanish virgin olive oil varieties were 1-acetoxypinoresinol, 4-(acetoxyethyl)-1,2-dihydroxybenzene (3,4-DHPEA-AC), ligstroside aglycon, p-HPEA-EDA, and RT 43.3 contents.

Author information

Author/s: Gómez-Alonso, Sergio (S); Salvador, María Desamparados (MD); Fregapane, Giuseppe (G);

Affiliation: Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain.

Journal and publication information

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2002-Nov; vol 50 (issue 23) : pp 6812-7

Dates: Created 2002/10/30; Completed 2002/12/26; Revised 2006/11/15;

PMID: 12405780, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Phenols - analysis
Phenylethyl Alcohol - analogs & derivatives; analysis; chemistry
Plant Oils - chemistry
Polymers - analysis
Pyrans - analysis; chemistry
Seasons

Associated Chemicals: Flavonoids (0) ; Phenols (0) ; Plant Oils (0) ; Polymers (0) ; Pyrans (0) ; polyphenols (0) ; 3,4-dihydroxyphenylethanol (10597-60-1) ; oleuropein (32619-42-4) ; elenolic acid (34422-12-3) ; 4-hydroxyphenylethanol (501-94-0) ; Phenylethyl Alcohol (60-12-8) ; olive oil (8001-25-0)

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