Plant Foods for Human Nutrition

, Volume 67, Issue 4, pp 326–336 | Cite as

Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities

  • Banu Bayram
  • Tuba Esatbeyoglu
  • Nicole Schulze
  • Beraat Ozcelik
  • Jan Frank
  • Gerald RimbachEmail author
Original Paper


In this study, we analyzed eight phenolic compounds (tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid) in 55 mono- and multivarietal extra virgin olive oil samples by high performance liquid chromatography (HPLC) coupled to a coulometric electrochemical array detector (ECD). The phenolic profile of olive oil samples differed depending on the geographical origin and olive variety. The total reducing capacity (total phenolics) of olive oils ranged from about 40 to 530 mg gallic acid equivalents/kg oil. Tyrosol, hydroxytyrosol and pinoresinol were the most abundant phenolic compounds in olive oils. The antioxidant capacity of the olive oil extracts was determined by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. Total reducing capacity was significatly correlated with FRAP (R 2  = 0.91, p < 0.001) and TEAC (R 2  = 0.92, p < 0.001) values. Total reducing capacity, TEAC and FRAP values were significantly correlated with tyrosol, hydroxytyrosol as well as oleuropein concentrations. Hydroxytyrosol, comprising over 40 % of total olive oil phenolics, mainly contributed to the antioxidant activity of olive oils. The present study provides a comprehensive database of polyphenols in olive oils from 9 different countries and four continents.


Olive oil Phenolic compounds Antioxidant activity Electrochemical detector 



BB is supported by TUBITAK (The Scientific and Technological Research Council of Turkey).


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Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  • Banu Bayram
    • 1
    • 3
  • Tuba Esatbeyoglu
    • 1
  • Nicole Schulze
    • 2
  • Beraat Ozcelik
    • 3
  • Jan Frank
    • 4
  • Gerald Rimbach
    • 1
    Email author
  1. 1.Institute of Human Nutrition and Food ScienceChristian-Albrechts-UniversityKielGermany
  2. 2.Institute of Food ChemistryTechnical University of BraunschweigBraunschweigGermany
  3. 3.Department of Food EngineeringIstanbul Technical UniversityIstanbulTurkey
  4. 4.Institute of Biological Chemistry and NutritionUniversity of HohenheimStuttgartGermany

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