Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes
Citations Over TimeTop 14% of 2006 papers
Abstract
Abstract We describe chemical hydrolytic procedures to evaluate the total amount of tyrosol and hydroxy‐tyrosol free and/or linked to secoiridoidic molecules (acid hydrolysis). At the same time a rapid determination of the lignans in complex minor polar compound (MPC) extracts is proposed (alkaline hydrolysis). High‐performance liquid chromatography/diode array detection (HPLC/DAD) and HPLC/MS were applied as reference methods to evaluate the quantitative results from the hydrolysis experiments. The optimized acid hydrolysis procedures were first applied to an oleuropein standard and then to MPC fractions extracted from several commercial extra virgin olive oils. The results confirm the applicability of the method, consisting in the acid hydrolysis of complex mixtures of secoiridoidic derivatives, to determine the antioxidant potential in terms of MPC. These data can contribute to forecasting the potential ageing resistance of an extra virgin olive oil in terms of antioxidant potency. Finally, alkaline hydrolysis allows confirmation and easy determination of the amount of lignans, especially in those MPC fractions which are particularly complex. Copyright © 2006 Society of Chemical Industry
Related Papers
- → Major phenolic compounds in olive oil: metabolism and health effects(2002)696 cited
- → Phenolic Compounds from Virgin Olive Oil: Approaches for Their Synthesis and Analogues(2022)18 cited
- → Phenolic compounds change during California-style ripe olive processing(2001)126 cited
- → Influence of Water Deficit in Bioactive Compounds of Olive Paste and Oil Content(2018)12 cited
- → Antiproliferative Activity of Olive Oil Phenolics against Human Melan oma Cells(2017)5 cited