Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

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• 作者：Raquel Mateos ; José ; Luis Espartero ; Mariana Trujillo ; J. J. Rí ; os ; Manuel Leó ; n-Camacho ; Felipe Alcudia ; and Arturo Cert
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：May 2001
• 年：2001
• 卷：49
• 期：5
• 页码：2185 - 2192
• 全文大小：99K
• 年卷期：v.49,no.5(May 2001)
• ISSN：1520-5118

文摘

A simple analytical method for the quantitative determination of phenols, flavones, and lignans invirgin olive oils was developed. The polar fraction was isolated from small amounts of oil sample(2.5 g) by solid-phase extraction (SPE) using diol-phase cartridges, and the extract was analyzedby reversed-phase HPLC coupled with diode array UV detection. Chromatographic separation ofpinoresinol, cinnamic acid, and 1-acetoxypinoresinol was achieved. Repeatability (RSD < 6.5%),recovery (> 90%), and response factors for each identified component were determined. SPE onamino-phase cartridges was used for isolating acidic phenols and as an aid for phenol identification.For the first time, 2-(4-hydroxyphenyl)ethyl acetate was detected in olive oils. The aldehydic structureof the ligstroside aglycon was confirmed by NMR spectroscopy. The colorimetric determination oftotal o-diphenolic compounds by reaction with molybdate was consistent with their HPLCdetermination. Differences between results obtained by liquid-liquid extraction and SPE were notstatistically significant.Keywords: Phenols; quantitative determination; solid-phase extraction; virgin olive oil