Polyphenol Content in Argentinean Commercial Extra Virgin Olive Oil

Abstract

Olive oil polyphenols are unique among all polyphenols, the only ones approved to claim health benefits. Since 2012, the European Commission has authorized the use of the claim “olive oil contributes to the protection of blood lipids from oxidative stress” only for those oils containing at least 5 mg of hydroxytyrosol and its derivatives (e.g., oleuropein complex and tyrosol) per 20 g of olive oil. Therefore, in order to examine the health attributes of olive oil from Argentinean producers in relation to that claimed effect, the content of hydroxytyrosol and tyrosol and their secoiridoid derivatives in commercial extra virgin olive oil (EVOO) is evaluated. For this purpose, a simple and reliable methodology for the quantification of tyrosol and hydroxytyrosol by HPLC after hydrolysis of EVOO polar fraction, which leads to the release of hydroxytyrosol and tyrosol moieties from their conjugated forms has been implemented and validated. Two of the eleven analyzed EVOOs reach the polyphenol concentration required to use the above‐mentioned health claim if the mass differences between hydroxytyrosol, tyrosol, and their conjugated forms are considered in the calculation of their content. This study provides a current landscape of the polyphenol content in EVOOs produced in Argentina that can be helpful for the producers and also for the consumers, in the light of the health claim approved by the European Commission. Practical Applications: Applying a new validated simple and reliable methodology, only 2 of 11 analyzed commercial Argentinean EVOOs present the hydroxytyrosol, tyrosol, and their conjugated form concentrations, according to the requirement to claim such a health effect, such as prevention of LDL oxidation. Thus, Argentinean olive oil producers can be encouraged to upgrade their production regarding to polyphenol contents. The content of Htyr and its derivatives in commercial olive oil available at the local Cordoba – Argentine market is determined, using a simple and reliable methodology based on HPLC. Since the daily consume of 20 g of olive oil containing at least 5 mg of these compounds has been established to prevent oxidation of LDL, the obtained data give information about the accessibility to olive oil with such healthy properties for Argentine consumers.

Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim

“…A linear decrease with the temperature increase (−0.967 ≤ R-Pearson ≤ −0.930) was observed, being more sharped for tyrosol derivatives, strengthening the hypothesis that oils' phenolic composition is enhanced by lower MT. Then again, the tyrosol derivatives contents (2.32-2.43 mg/20 g oil) were higher than the hydroxytyrosol derivatives (1.51-1.57 mg/20 g oil), which is in agreement with the literature data for commercial Argentinian (Castelli, Bianco, & Mizutamari, 2018) and Portuguese oils (Pereira, Freitas, Cabrita, & Garcia, 2020). The ratio of free to bound tyrosol and hydroxytyrosol derivatives was further evaluated since it can be an effective measure of the impact of the MT on the phenolic forms that contribute to the health claim.…”

“…Cobrançosa oils extracted in a pilot plant at 25°C (7.94 ± 3.77 mg/20 mg). However, as proposed in the literature (Castelli et al, 2018;Mastralexi et al, 2014;Tsimidou et al, 2019), if the correction factors were used, all cv. Cobrançosa oils met the health claim, with total amounts of both phenolic alcohols derivatives greater than 5 mg/20 g oil (9.52, 9.43 and 9.13 mg/20 g oil for 22, 28 and 34°C, respectively).…”

“…G. Marx, et al Food Chemistry 337 (2021) 127726 0-9 mg/20 g oil, derivatives sum: 0-20 mg/20 g oil), which could be related with the olive cultivar, extraction conditions, geographical origin and storage time and conditions (Bartella et al, 2018;Bellumori et al, 2019;Castelli et al, 2018;Mastralexi et al, 2014;Olmo-García et al, 2019;Pereira et al, 2020;Purcaro et al, 2014;Reboredo-Rodríguez et al, 2016;Tsimidou et al, 2019). Also, if the secoiridoids contents determined according to the IOC method and reported on a tyrosol basis (Table 1) were re-calculated using the correction factors (Mastralexi et al, 2014), a similar finding would be achieved, confirming that all cv.…”

Optimising the oil phases of aluminium hydrogel-stabilised emulsions for stable, safe and efficient vaccine adjuvant

“…As a mixture of fatty acids, the approved oils have distinct compositions, such as saturated fatty acids, oleic acid, linoleic acid, linolenic acid, etc. [19][20][21]. Among them, the oleic to linoleic acid (O/L) ratio may have major implications on the antioxidative ability, which, in turn, would affect the stability and immunogenicity of the prepared emulsion adjuvants.…”

Tyrosol and Hydroxytyrosol Determination in Extra Virgin Olive Oil with Direct Liquid Electron Ionization-Tandem Mass Spectrometry

“…It is characterized by a unique composition of minor components, together with many monounsaturated fatty acids, triacylglycerols, vitamin K, and vitamin E. Minor components are phenolic compounds belonging to four major classes: flavonoids, lignans, simple phenols, and secoiridoids [5]. Polyphenols in olives are unique and responsible for their organoleptic and sensory properties, such as the characteristic and distinctive aroma [6]. Polyphenols may inhibit oxidation reactions of EVOO and indirectly play a significant role in preventing cancer, aging, and chronic diseases, such as atherosclerosis, obesity, diabetes, and many others.…”