Phenolic Compounds in Spanish Olive Oils

• Published in: Journal of agricultural and food chemistry Vol. 47; no. 9; pp. 3535 - 3540
• Main Authors: Brenes, Manuel, García, Aranzazu, García, Pedro, Rios, José J, Garrido, Antonio
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.09.1999
• Subjects: Biological and medical sciences; Chromatography, High Pressure Liquid; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; Molecular Structure; Olive Oil; Phenols - analysis; Plant Oils - chemistry; Spain; Spain; Ripening; Biochemical analysis; Chemical structure; Phenols; Chemical composition; Olive oil; Edible oil; Vegetal oil; Experimental study
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf990009o

Phenolic compounds in Spanish virgin olive oils were characterized by HPLC. Simple phenols such as hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid, and vanillin were found in most of the oils. The flavonoids apigenin and luteolin were also found in most of the oils. The dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol was also detected, as were oleuropein and ligstroside aglycons. The structure of a new compound was elucidated by MS and NMR as being that of 4-(acetoxyethyl)-1,2-dihydroxybenzene. Changes of phenolic compounds in virgin olive oils with maturation of fruits were also studied. Hydroxytyrosol, tyrosol, and luteolin increased their concentration in oils with maturation of fruits. On the contrary, glucoside aglycons diminished their concentration with maturation. No clear tendency was observed for the rest of the phenolic compounds identified. Keywords: Olive oil; phenolic; 4-(acetoxyethyl)-1,2-dihydroxybenzene; maturation