LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition.
Food Res Int
; 100(Pt 3): 477-485, 2017 10.
Article
in En
| MEDLINE
| ID: mdl-28964371
ABSTRACT
The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) ('Chemlali', 'Chétoui', 'Zalmati' and 'crossbreeding Chemlali by Zalmati') extracted after the addition of different amounts (0% and 3%) of olive leaves. As expected for extra virgin olive oil, the main sterols found in all analyzed samples were ß-sitosterol, ∆-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24-methylene-cholesterol, cholesterol, campestanol, sitostanol, ∆-7-stigmastenol, ∆-5,24-stigmastadienol, and ∆-7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds were significantly affected by the cultivars but not to be affected by added leaves at 3% to olives prior to the extraction process. The obtained results revealed that 14 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all the studied olive oil samples, dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEA-EA) were the most abundant compounds. In addition, EVOO from 'Chétoui' cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Phenols
/
Plant Extracts
/
Plant Leaves
/
Spectrometry, Mass, Electrospray Ionization
/
Olea
/
Tandem Mass Spectrometry
/
Olive Oil
Country/Region as subject:
Africa
Language:
En
Journal:
Food Res Int
Year:
2017
Document type:
Article
Affiliation country:
Tunisia