Rapid Evaluation of Phenolic Component Profile and Analysis of Oleuropein Aglycon in Olive Oil by Atmospheric Pressure Chemical Ionization−Mass Spectrometry (APCI−MS)

Abstract

Epidemiological studies have linked the Mediterranean diet with a low incidence of cardiovascular diseases. Olive oil, the major fat component of this diet, is characterized by antioxidant properties related to their content in catecholic components, particularly oleuropein aglycon. Therefore quantification of these components in edible oils may be important in determining the quality, and consequently its commercial value. The present method allows us to obtain the profile of the phenolic components of the oil from the methanolic extracts of the crude olive oil. In particular tyrosol, hydroxytyrosol, elenolic acid, deacetoxyligstroside and deacetoxyoleuropein aglycons, ligstroside and oleuropein aglycons, and 10-hydroxy-oleuropein are clearly identified by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS). Moreover, oleuropein and its isomers present in the oil are quantified by APCI-MS/MS analysis of the extracts without preliminary separation from other phenolic compounds.

Olive Leaf Extracts Are a Natural Source of Advanced Glycation End Product Inhibitors

“…Whenever we found two peaks in the LC/DAD/ESI-MS n with the same mass spectra, we presumed that the first peak corresponds to the dialdehydic form and the other to the aldehydic form (closed-ring structure) of the compound. Caruso et al 16 observed that four peaks were present in the ion chromatogram of ions at m/z 377 in olive oil. MOLE and AOLE had 10 common constituents.…”

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

“…This methodology (Caruso et al 2000) analyses a crude methanolic extract of olive oil, avoiding a complex analytical workup, and also allows quantification of the oleuropein aglycone (Table 1).…”

Phenolic and non-Phenolic Fractions of the Olive Oil Mill Wastewaters as Corrosion Inhibitor for Steel in HCl medium

“…Enzymatic and/or chemical reactions occurring along the olive oil extraction process result in several modifications of the phenolic compounds. The hydrolysis of the glycosidic bonds and the opening of secoiridoids ring are commonly reported [19][20]. The phenolic fraction of OMW is extremely complex, as demonstrated by several authors such as [17,[21][22][23][24]; many compounds are still unidentified, and more than twenty biphenyl have been identified recently via LC-MS-MS techniques, including, cinnamic acid derivatives (such as caffeic, coumaric and ferulic acid), benzoic acid derivatives (such as protocatechuic, hydrobenzoic, vanillic and gallic acid) and β-3,4-dihydroxyphenyl ethanol derivatives (such as p-tyrosol and hydroxytyrosol [22,[25][26][27][28][29].…”