Analysis of Phenolic Compounds in Olive Oil

The beneficial effects of olive oil on health are well known, and it is generally believed that some of these benefits are mediated by phenolic compounds found in olive oil.

The types and concentrations of phenolic compounds vary greatly in plant tissues, with oleuropein being the most prominent phenolic compound in olives. The oleuropein molecule consists of three parts: a polyphenol, 4-(2-hydroxyethyl)phenol-1,2-diol, also known as hydroxytyrosol (HT), a secoiridoid called elenolic acid, and a glucose molecule. Oleuropein has antioxidant, anti-inflammatory, anti-atherosclerotic, anticancer, and anti-aging properties, and is used as a dietary supplement in Mediterranean countries.

Hydroxytyrosol is a phenylethanal and is the main degradation product of oleuropein. In nature, during fruit ripening or as a result of olive processing (such as oil production), the concentration of oleuropein decreases while the concentration of hydroxytyrosol increases. It has been reported that hydroxytyrosol may affect blood lipid levels.

Another compound found in large quantities in olives is tyrosol. Tyrosol is also found in green wine and green tea. Although the antioxidant activity of tyrosol is relatively low, it is more stable due to less auto-oxidation. Some epidemiological studies suggest a strong correlation between diets rich in biophenols and a lower risk of cardiovascular diseases, possibly due to the antioxidant properties of tyrosol that protect cells from oxidative damage.

A. Oleuropein; B. Hydroxytyrosol; C. Tyrosol

Biotage Pack Bio-Technology offers reliable, rapid, and cost-effective analysis services for phenolic and secoiridoid compounds based on high stability, repeatable, and highly sensitive systems for separation, characterization, identification, and quantitative analysis, combined with LC-MS/MS.

Biotage Pack can provide the following analysis of olive oil phenols

1. Oleuropein
2. Hydroxytyrosol
3. Tyrosol

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