Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim

Abstract

The beneficial properties of extra virgin olive oil (EVOO) on lipids blood levels were recognized by the European Food Safety Authority (EFSA) with a health claim, specifically referring to EVOOs containing at least 5 mg of hydroxytyrosol and its secoiridoids derivatives per 20 g of oil. The main purpose of the work was to characterize the phenolic profile of two commercially available Calabrian monovarietal EVOOs (Nocellara del Belice, VN; Dolce di Rossano, VDR), and to study the effect of one-year storage on secoiridoids composition, by monthly controls. A new UHPLC-ESI-HRMS method was developed and validated, thus facilitating the EFSA claim application and allowing producers to valorize their products. Seven biologically active compounds were chosen: tyrosol, hydroxytyrosol, oleocanthal, oleacein, oleuropein aglycone, verbascoside, and oleuropein. LODs and LOQs were 0.001–0.02 mg g−1 and 0.002–0.08 mg g−1, respectively. The variation coefficients were ≤20% and the percentage of recovery was between 89–109%. During the 12-month storage period, the concentration of selected compounds ranged between 1258.78–1478.91 mg Kg−1 for VN, and 1408.22–2071.45 mg Kg−1 for VDR, with a decrease of 15% and 32% respectively. The method allows an accurate quantification of EVOO phenols thus being useful to certify the nutraceutical properties of olive oil.

Two Olea europea extracts reduce deleterious effects induced by lead exposure in a model of neurotoxicity: involvement of the endoplasmic reticulum

“…The quanti cation of hydroxytyrosol and oleuropein in Coratina leaves dry extract was performed by reverse-phase ultra-high-performance liquid chromatography followed by electrospray high-resolution mass spectrometry, with ionization in negative mode, as reported by Frisina et al [24]. Chromatography separation was performed using Dionex Ultimate 3000 RS (Thermo Scienti c -Rodano, MI, Italy), equipped with a Hypersil Gold C18 column (100 x 2.1 mm, 1.9 µm particle size, Thermo Scienti c), which was thermostated at 24°C.…”

Alternative Assisted Extraction Methods of Phenolic Compounds Using NaDESs

“…These microconstituent comprehend a plethora of at least 230 chemical compounds, with the majority being aliphatic and triterpene alcohols, sterols, hydrocarbons, and antioxidants such as carotenoids and polyphenols, which are responsible for the organoleptic properties, stability, and nutritional value of extra virgin olive oil (EVOO) [128,129]. Olive oil is a source of at least 30 PCs [130][131][132][133][134][135][136][137][138][139][140][141]. PCs, in olive oil (Figure 3), do occur as phenolic acids or alcohols (or phenylethanoids), secoiridoids as aglycons and oleuropein derivatives, lignans, and flavonoids.…”