The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils.

European Commission Regulation 432/2012 HPLC/DAD acidic hydrolysis ligstroside oleuropein phenolic compounds secoiridoids validation

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
10 Jun 2019
Historique:
received: 19 04 2019
revised: 07 06 2019
accepted: 09 06 2019
entrez: 13 6 2019
pubmed: 13 6 2019
medline: 30 11 2019
Statut: epublish

Résumé

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.

Identifiants

pubmed: 31185655
pii: molecules24112179
doi: 10.3390/molecules24112179
pmc: PMC6600398
pii:
doi:

Substances chimiques

Formates 0
Olive Oil 0
Polyphenols 0
Sulfuric Acids 0
formic acid 0YIW783RG1
3,4-dihydroxyphenylethanol 10597-60-1
4-hydroxyphenylethanol 1AK4MU3SNX
Phenylethyl Alcohol ML9LGA7468
sulfuric acid O40UQP6WCF

Types de publication

Journal Article Validation Study

Langues

eng

Sous-ensembles de citation

IM

Références

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Auteurs

Maria Bellumori (M)

Department of NEUROFARBA, University of Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.). maria.bellumori@unifi.it.

Lorenzo Cecchi (L)

Department of NEUROFARBA, University of Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.). lo.cecchi@unifi.it.

Marzia Innocenti (M)

Department of NEUROFARBA, University of Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.). marzia.innocenti@unifi.it.

Maria Lisa Clodoveo (ML)

Interdisciplinary Department of Medicine, University of Bari, Piazza Giulio Cesare, 11-70124 Bari, Italy. marialisa.clodoveo@uniba.it.

Filomena Corbo (F)

Department of Pharmacy-Pharmaceutical Sciences, University Aldo Moro-Bari, Via Orabona, 4, 70124 Bari, Italy. filomena.corbo@uniba.it.

Nadia Mulinacci (N)

Department of NEUROFARBA, University of Firenze, Via Ugo Schiff 6, 50019 Sesto F.no (Firenze), Italy and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.). nadia.mulinacci@unifi.it.

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Classifications MeSH