This work was presented in part at the Institute of Food Technologists Annual Meetings, June 10 to 14, 2000, Dallas, Texas, and is supported by a grant from the Greek Ministry for Development and the Agricultural Cooperation of Preveza, Greece.
Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 4, pages 530–534, May 2001
How to Cite
Tasioula-margari, M. and Okogeri, O. (2001), Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS. Journal of Food Science, 66: 530–534. doi: 10.1111/j.1365-2621.2001.tb04597.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- olive oil;
- phenolic compounds;
ABSTRACT This research examined the phenolic fraction of extra virgin olive oil samples from Lianolia variety olives grown in the region of Preveza, Greece. Phenolic compounds were extracted from oil samples, separated by reversed-phase high-performance liquid chromatography (HPLC), and characterized by gas chromatography-mass spectrometry (GC-MS). Both simple and complex phenols were detected with the latter being the most abundant. 3–4-Dihydroxyphenyl ethanol (hydroxytyrosol) and p-hydroxyphenylethanol (tyrosol) predominated among the simple phenols. Complex phenolic compounds were further separated by preparative HPLC and analyzed by GC-MS before and after hydrolysis. The presence of hydroxytyrosol and tyrosol derivatives was confirmed. Both derivatives were always present in greater quantities and made up an average exceeding 70% in all samples analyzed.