Oleocanthal and oleacein, two key secoiridoid derivatives present in virgin olive oil (VOO), are gaining clinical and nutritional interest thanks to their proved bioactivity; therefore, the determination of both phenols is a growing demanded application to increase the value of VOO. The main problem of previously reported liquid chromatography-based methods for oleocanthal and oleacein measurement is their interaction with water or other polar solvents such as methanol to promote the formation of hemiacetal or acetal derivatives. This interaction can occur during either sample extraction, basically liquid-liquid extraction, and/or chromatographic separation. The aim of this research was to evaluate the suitability of LC-MS/MS for absolute quantitation of oleocanthal and oleacein in VOO. For this purpose, both liquid-liquid extraction and chromatographic separation were studied as potential promoters of acetals and hemiacetals formation from oleocanthal and/or oleacein. The results showed that the use of methanol-water solutions for phenols extraction was not influential on the formation of these artifacts. Acetals and hemiacetals from oleocanthal and/or oleacein were only detected at very low concentrations when methanol gradients under acidic conditions were used for chromatographic separation. With this premise, a protocol based on extraction with acetonitrile and a reverse chromatographic gradient with methanol was established to quantify in absolute terms oleocanthal and oleacein in VOO samples. The resulting protocol was applied to three VOO samples characterized by high, medium, and low levels of these two phenols.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.talanta.2016.09.056 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Sodium cholate-coated Olea europaea polyphenol nanoliposomes: Preparation, stability, release, and bioactivity.
Food Chem
March 2025
Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Nanjing 210042, Jiangsu Province, China. Electronic address:
Ultra-flexible nanoliposomes (UNL) coated with sodium cholate were fabricated using the thin film hydration technique to encapsulate oleocanthal (OLEO), oleacein (OLEA), oleuropein (OLEU), and hydroxytyrosol (HT) for improving their stability and bioactivity. Their physicochemical properties were further validated through DLS, FTIR, XRD, TGA, and DSC analyses. Negative-staining TEM imaging revealed well-dispersed UNL with laminar vesicles inside.
View Article and Find Full Text PDFOleocanthal and Oleacein from Privet Leaves: An Alternative Source for High-Value Extra Virgin Olive Oil Bioactives.
Int J Mol Sci
November 2024
Monell Chemical Senses Center, Philadelphia, PA 19104, USA.
Article Synopsis
- Research indicates that phenolic compounds in extra virgin olive oil (EVOO), especially oleocanthal (OC) and oleacein (OA), may help prevent and treat metabolic diseases related to inflammation and oxidative stress.
- There is a need for more animal studies and human clinical trials to confirm the health benefits of OC and OA, but sourcing these compounds in large quantities at a reasonable cost is challenging.
- The study introduces a method for extracting OC and OA from the common privet shrub, which, unlike olive trees, has a wider geographical range and can produce both compounds from its leaves, highlighting the importance of proper enzymatic conditions for maximizing extraction efficiency.
Looking for Typical Traits in Monovarietal VOOs According to Their Phenolic Composition.
Foods
October 2024
Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy.
Due to its high sensitivity to numerous variability sources, it is hard to define the typicity of a monovarietal virgin olive oil (VOO) according to its phenolic profile. In this study, we aimed to identify the features of phenolic composition that are persistent and minimally affected by variability sources, making them potential varietal markers. We separately analyzed three databases of monovarietal VOO phenolic compositions, determined by liquid chromatography, from three different cultivars.
View Article and Find Full Text PDFGreen synthesis and two-step chromatographic separation of thiocanthal and thiocanthol: Two novel biologically active sulfur derivatives of oleocanthal and oleacein from extra virgin olive oil.
Food Chem
January 2025
Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, pl.e Aldo Moro 5, 00185 Rome, Italy; Department of Bioscience and Technology for Food Agriculture and Environment, University of Teramo, Teramo, Italy, 64100 Teramo, Italy; Instituto Universitario de Bio-Orgánica "Antonio Gonzales", University of La Laguna, San Cristobal de La Laguna, 38296 Tenerife, Spain. Electronic address:
Article Synopsis
- * Traditional methods of extracting these compounds are difficult and harmful to the environment, leading to the development of a new aqueous extraction method that transforms them into water-soluble derivatives called thiocanthal and thiocanthol.
- * Thiocanthal and thiocanthol have been shown to have an anti-inflammatory effect greater than ibuprofen and may offer a new avenue for creating safer non-steroidal anti-inflammatory drugs (NSAIDs).
Anticancer Effects of Secoiridoids-A Scoping Review of the Molecular Mechanisms behind the Chemopreventive Effects of the Olive Tree Components Oleocanthal, Oleacein, and Oleuropein.
Nutrients
August 2024
Institute of Clinical Pharmacy, University of Szeged, 6725 Szeged, Hungary.
Article Synopsis
- - The paper discusses the significant cultural and health-related roles of olive oil in Europe, particularly its well-known health benefits and potential anti-cancer properties due to compounds like oleocanthal, oleacein, and oleuropein.
- - A systematic review of 4037 articles identified 88 that focused on the mechanisms of these key bioactive compounds in preventing cancer, highlighting their ability to inhibit cell growth, induce cell death, and disrupt tumor development.
- - The findings suggest that the consumption of olive oil is linked to a lower risk of cancer, and the research may open new avenues for combining olive-derived compounds with existing cancer treatments to create innovative nutrition-focused anti-cancer strategies.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!