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The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches

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Abstract

Extra virgin olive oils (EVOOs) contain various bioactive compounds belonging to phenol family. These compounds are traditionally determined by liquid chromatography, despite such a method implies some issues that have to be taken into account. Therefore, our study was focused on the employment of reversed-phase high-performance liquid chromatography coupled to diode array detection and electrospray ionisation mass spectrometry (RP-HPLC-DAD/ESI-MS) and nuclear magnetic resonance (NMR) approaches, which are here compared in order to provide thorough information about the phenol profile in EVOOs. Data comparison led to matching results with some experimental divergence as expected from a challenging coupled analysis concerning dynamically unstable compounds. Specific concerns of both techniques are described shedding light on the potential advantages arising from the employment of the quick NMR and short and sensitive HPLC analysis. This is the first step toward a joined approach for the future analysis of the phenolic profile.

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Acknowledgements

The research was performed within the context of the project AGER2-Rif 2016-0169 “Valorizzazione dei prodotti italiani derivanti dall’oliva attraverso tecniche analitiche innovative”-“Violin”. The authors are grateful to Premio “Il Magnifico” for the supply of EVOOs investigated in this work. The authors gratefully acknowledge the Shimadzu Corporation and Merck Life Science (Merck KGaA, Darmstadt, Germany) for their continuous support.

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Author notes

  1. Jitka Klikarová and Archimede Rotondo contributed equally to this work.

Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic

    Jitka Klikarová & Lenka Česlová

  2. Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, viale Annunziata, 98168, Messina, Italy

    Jitka Klikarová, Paola Dugo & Luigi Mondello

  3. Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Via Consolare Valeria, 98125, Messina, Italy

    Archimede Rotondo & Francesco Cacciola

  4. Chromaleont s.r.l., c/o Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziata, viale Annunziata, 98168, Messina, Italy

    Paola Dugo, Luigi Mondello & Francesca Rigano

  5. Department of Medicine, University Campus Bio-Medico of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy

    Paola Dugo & Luigi Mondello

Authors
  1. Jitka Klikarová
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  2. Archimede Rotondo
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  3. Francesco Cacciola
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  4. Lenka Česlová
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Correspondence to Francesco Cacciola.

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Jitka Klikarová declares that she has no conflict of interest. Archimede Rotondo declares that he has no conflict of interest. Francesco Cacciola declares that he has no conflict of interest. Lenka Česlová declares that she has no conflict of interest. Paola Dugo declares that she has no conflict of interest. Luigi Mondello declares that he has no conflict of interest. Francesca Rigano declares that she has no conflict of interest.

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Klikarová, J., Rotondo, A., Cacciola, F. et al. The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches. Food Anal. Methods 12, 1759–1770 (2019). https://doi.org/10.1007/s12161-019-01508-5

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