Characterization and Quantification of Phenolic Compounds in Olive Oils by Solid-Phase Extraction, HPLC-DAD, and HPLC-MS/MS

Abstract

A simple and reproducible method for qualitative and quantitative analysis of phenolic compounds in virgin olive oils by solid-phase extraction (SPE), high performance liquid chromatography with diode array detector (HPLC-DAD), and HPLC-mass spectrometry (MS) in tandem mode was developed. The polar fraction was obtained from samples of three different virgin olive oils. Detection and quantification were performed at 280, 240, and 320 nm. For identification purposes, HPLC-MS/MS was equipped with turbo ion spray source in the negative-ion mode. Twenty compounds of twenty-three detected and quantified were characterized. The method showed satisfactory linearity (r > 0.99), good recovery, satisfactory precision, and appropriate limits of detection (LOD) and quantification (LOQ).

Identification and characterisation of phenolic compounds extracted from Moroccan olive mill wastewater

“…This was probably the case with oleuropein in the studied samples, since abundant amounts in hydroxytyrosol were mainly recovered in olive oil residues. Another secoiridoid was identified at m/z 523, may correspond to the ligstroside produced by the loss of the glucose molecule (m/z 162) of nüzhenide and its characteristic fragment ion at m/z 335 De La Torre-Carbot et al, 2005). This compound was characterized by De Marco et al (2007) as a well antioxidant phenolic compound in the Italian Phenolic acids: Vanillic acid, sinapic acid, syringic acid, caffeic acid, and p-coumaric acid, (peaks: 4, 5, 6, 7 and 8, respectively) that have been frequently reported in OMWW could be found in most of the investigated extracts.…”

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

“…[12,21,22] Compound 35 showed characteristic ions due to the cleavage of the glycosyl bond and the consecutive loss of C 4 H 6 O and CH 3 OH fragments, [23] and those relating to rearrangements fragments. [23,24] The mass spectrum of peak 47 revealed the ion of deprotonated oleoside molecule. The fragmentation profile was characterized by the fragments due to the losses of CO 2 and hexose, commonly described for this secoiridoid.…”

“…This dilignol was the major component in the acetone extract from thermally modified F. excelsior wood, [15] after 4 h at 200 C in a nitrogen atmosphere and under pressure. It can therefore be considered thermally very stable, which facilitate its use as a food additive, a nutraceutical or a drug, since these families of compounds have been the subject of many papers in recent years, [21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37] due to their important biological activity. [39] Unfortunately, we found very little data in regard to their response to thermal treatments that could be used in the food or pharmaceutical industry.…”

Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats

“…Olive oil is unique (Fig. 3A) since it is an unrefined vegetable oil and the only one to display in its ESI(À)-MS the unique marker ions of m/z 291, 307, 361, and 377 (see discussion below) [21]. Hazelnut oil (Fig.…”