On the determination of minor phenolic acids of virgin olive oil by RP-HPLC

Tsimidou, Maria Z.; Lytridou, M.; Boskou, Dimitrios; Pappa-Louisi, A.; Kotsifaki, F.; Petrakis, Christos

doi:10.3989/gya.1996.v47.i3.855

Cited by 49 publications

(36 citation statements)

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“…The presence of simple phenolic acids as secondary components in olive oil has been widely reported (Solinas & Cichelli, 1981;Tsimidou et al 1996). The presence of gallic acid has also been documented (a substance also present in tea) (Mannino et al 1993).…”

Section: Chemical Structurementioning

confidence: 94%

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

et al. 2005

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The Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

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Section: Chemical Structurementioning

confidence: 94%

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

et al. 2005

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“…Identification and quantitation, based traditionally on HPLC (with different detectors, such as UV, fluorescence, coulometric electrode array detection, amperometric detector) [144][145][146][147][148][149][150], GC-FID [151][152][153][154] and, more recently CE-UV, can be aided today by MS and NMR, which is a focus of the present review.…”

Section: New Analytical Approaches To Characterization Of the Phenolimentioning

confidence: 99%

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

et al. 2007

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Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO,

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“…The phenolic compounds were extracted following the method of Tsimidou et al (1996). In brief, 50 g oil were dissolved in 50 ml petroleum ether, then extracted three times with 30 mL of a mixture consisting of methanol:water (60:40 v/v).…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

“…The column was left with solvent well above the top of the gel overnight, and one cm in length of a sea sand layer was added above the gel. The extracted phenolic compounds were prepared following Tsimidou et al (1996). They were transferred in a methanol solution onto a sephadex column and eluted in fractions using ethanol.…”

Section: Determination Of the Total Amount Of Phenolic Compoundsmentioning

confidence: 99%