Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

Hornero‐Méndez, Dámaso; Gandul‐Rojas, Beatriz; Mínguez‐Mosquera, María Isabel

doi:10.1016/j.foodres.2005.02.022

Cited by 19 publications

(16 citation statements)

References 20 publications

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“…Standard solutions for pheophytin and pyropheophytin were not available, thus they were not quantified. Pheophytin and pyropheophytin were tentatively identified with DAD spectra reported by Hornero-Mendez et al [17]. As shown in Supplementary Figure S2, pheophytin and pyropheophytin present the exact same absorbance spectra, but pheophytin is eluted earlier than pyropheophytin (7-9 min).…”

Section: Sample Preparation and Analysissupporting

confidence: 64%

Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters

Martakos

Kostakis

Dasenaki

et al. 2019

Foods

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A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-propanol, followed by reversed phase-high-pressure liquid chromatography equipped with a diode array detector (RP-HPLC-DAD). Chromatographic separation was performed using a C18 column, while the mobile phase consisted of acetonitrile and methanol using a gradient elution program. The methodology was optimized, validated, and applied to the analysis of 452 samples of Extra Virgin Olive Oil (EVOOs) and Virgin Olive Oil (VOOs) originated from five islands of the Northeastern Aegean Region, in Greece. From the obtained results, it was indicated that the carotenoid, tocopherol, and squalene content was relatively high, while the chlorophyll content was low. Furthermore, the acquired results were studied and compared in order to obtain useful information about the correlation of the concentration levels of these compounds in olive oil to different cultivation and olive oil production parameters. Several parameters were found to play a significant role on the pigment and antioxidant content of olive oil, such as the olive tree variety, geographical origin, fruit maturation stage during harvesting, and addition of water during malaxation, while other parameters such as the altitude of cultivation, the type of farming (organic or conventional), and the type of olive mill did not seem to affect the levels of these compounds.

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Section: Sample Preparation and Analysissupporting

confidence: 64%

Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters

Martakos

Kostakis

Dasenaki

et al. 2019

Foods

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“…The pigment content of a wide variety of olive oils have been the subject of many studies, some of which are summarized in Table 1. High‐performance liquid chromatography has been long used and remains the method of choice for the determination of olive oil pigments (Standcher and others 1987; Mínguez‐Mosquera and others 1992; Psomiadou and Tsimidou 1998; Cichelli and Pertesana 2004; Hornero‐Méndez and others 2005; Mateos and García‐Mesa 2006). Novel approaches whose use may be interesting under certain circumstances (quality control, lack of chromatographic equipment, and so on) have also been described.…”

Section: The Chemistry Behind the Color Of Olive Oilmentioning

confidence: 99%

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

Moyano¹,

Heredia²,

Meléndez-Martínez³

2010

Comp Rev Food Sci Food Safe

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The color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to the processing treatments they have undergone. Olive oil color is due to 2 types of pigments, chlorophylls and carotenoids, which are attracting the attention of the scientific community due to the probable health benefits they can provide. Appropriate methodologies for the meaningful definition of the color of olive oil are therefore necessary for various reasons. In this review, we discuss the importance of olive oil color and the applicable legislation and regulation, including sections devoted to the pigments accounting for the growing importance as likely health‐promoting substances. Furthermore, we review in depth the different approaches (visual and instrumental methods) used for color measurements in the last 50 y. Instrumental methods have been shown to be highly appropriate for objective assessments and also for the rapid determination of the pigments.

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“…SPE can clean up the sample while concentrating it [27,28]. The plant extracts treated with the SPE method could be analyzed directly by HPLC [12,28,29]. In this paper, an improved method is reported, involving a simplified combination of 1-vinyl-pyrrolidin-2-one and divinyl-benzene (Waters Oasis HLB) SPE for analysis of crude taxoid samples using HPLC systems with a PAD.…”

Section: Introductionmentioning

confidence: 99%

Rapid separation of four main taxoids in Taxus species by a combined LLP‐SPE‐HPLC (PAD) procedure

Fu²,

et al. 2006

J of Separation Science

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A method is described for the simultaneous determination of paclitaxel and three related taxoids, 10-deacetylbaccatin III (10-DAB III), baccatin III, and cephalomannine, in the extracts from the needles of three Chinese yew species, Taxus cuspidata, T. chinensis, and T. media. SPE was applied as the sample preparation technique and RP-HPLC with a photodiode array detector (PAD) was used for the analysis of extract samples. The crude extracts were treated with an improved SPE cartridge packed with a combination of 1-vinyl-pyrrolidin-2-one and divinyl-benzene. The eluent was 75% methanol. The following separation was achieved with a gradient program on an HIQ SIL C18W column in a system of ACN/water within 60 min. The samples were detected by PAD at wavelengths of 232.1 nm for 10-DAB III, 229.8 nm for baccatin III and paclitaxel, and 223.9 nm for cephalomannine. The content of 10-DAB III, baccatin III, cephalomannine, and paclitaxel varied from 0.0277 to 0.0875, 0.0254 to 0.0405, 0.0715 to 0.2486, and 0.0996 to 0.1301 mg/g in fresh needles of the above yew species, respectively. The assay achieved good resolution in the separation between the four compounds, and it can be used for quality control or purity determination for those in bulk and pharmceutical dosage forms.

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Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

Cited by 19 publications

References 20 publications

Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters

Simultaneous Determination of Pigments, Tocopherols, and Squalene in Greek Olive Oils: A Study of the Influence of Cultivation and Oil-Production Parameters

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

Rapid separation of four main taxoids in Taxus species by a combined LLP‐SPE‐HPLC (PAD) procedure

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