High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization |
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Authors: | Maurizio Servili Maura Baldioli Roberto Selvaggini Enrico Miniati Alceo Macchioni Gianfrancesco Montedoro |
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Affiliation: | (1) Dipartimento di Chimica, University of Perugia, 06123 Perugia, Italy;(2) Present address: University of Molise, Via De Sanctis, 86100 Campobasso, Italy;(3) Istituto di Industrie Agrarie, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy |
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Abstract: | Phenolic compounds are the most important antioxidants of virgin olive oil. This paper reports on the application of solid
phase extraction (SPE) in the separation of phenolic compounds from olive fruit, olive oil, and by-products of the mechanical
extraction of the oil and the complete spectroscopic characterization by nuclear magnetic resonance of demethyloleuropein
and verbascoside extracted from olive fruit. SPE led to a higher recovery of phenolic compounds from olives than did liquid/liquid
extraction. SPE also was used to separate phenolic compounds from pomaces and vegetation waters. Phenylacid and phenyl-alcohol
concentrations in extracts obtained from SPE and liquid/liquid extraction were not significantly different (P<0.05). The recovery of the dialdehydic form of elenolic acid linked to 3,4-(dihydroxyphenyl)ethanol and an isomer of oleuropein
aglycon, however, was low. |
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Keywords: | HPLC analysis NMR phenols secoiridoids solid phase extraction virgin olive oil |
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