Gas chromatographic–tandem mass spectrometric identification of phenolic compounds in Sicilian olive oils

Phenolic compounds in Sicilian olive oils were analyzed by GC–MS and GC–MS/MS after extraction with methanol:water 80:20 and derivatization with bis(trimethylsilyl)trifluoracetamide and trimethylchlorosilane (BSTFA:TMCS 99:1). Numerous compounds were detected and 23 were identified. Tyrosol, hydroxy...

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Published inAnalytica chimica acta Vol. 466; no. 2; pp. 335 - 344
Main Authors Saitta, Marcello, Curto, Simona Lo, Salvo, Francesco, Bella, Giuseppa Di, Dugo, Giacomo
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.08.2002
Subjects
Gas chromatography
Mass spectrometry
MS/MS
Olive oils
Phenols
Phenols
Gas chromatography
MS/MS
Olive oils
Mass spectrometry
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Summary:Phenolic compounds in Sicilian olive oils were analyzed by GC–MS and GC–MS/MS after extraction with methanol:water 80:20 and derivatization with bis(trimethylsilyl)trifluoracetamide and trimethylchlorosilane (BSTFA:TMCS 99:1). Numerous compounds were detected and 23 were identified. Tyrosol, hydroxytyrosol and the decarbomethoxy ligstroside and oleuropein aglycons in the dialdehydic forms were the most abundant compounds. 4-(Acetoxyethyl)-1-hydroxybenzene, 3,4-dihydroxyphenylacetaldehyde, syringaldehyde and the cis form of ferulic acid were identified: these compounds were not found in olive oils before. The presence of the dialdehydic form of elenolic acid (without carbomethoxy group) linked to 3-methoxy-4-hydroxyphenylethanol was hypothesized. There were quantitative differences in oils from the varieties Nocellara del Belice, Santagatese and Cerasuola; these differences could depend on the olive varieties and ripeness.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0003-2670
1873-4324
DOI:10.1016/S0003-2670(02)00572-X