LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition


Ammar S., Kelebek H., Zribi A., Abichou M., SELLİ S. , Bouaziz M.

FOOD RESEARCH INTERNATIONAL, cilt.100, ss.477-485, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 100
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodres.2016.11.001
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Sayfa Sayıları: ss.477-485

Özet

The aim of the present research is to evaluate the chemical characterization of main compounds from Tunisian monocultivar extra virgin olive oil (EVOO) ('Chemlali', 'Chetoui', '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 beta-sitosterol, Delta-5-avenasterol, campesterol and clerosterol. Stigmasterol, 24 -methylene-cholesterol, cholesterol, campestanol, sitostanol, Delta-7-stigmastenol, Delta-5,24-stigmastadienol, and Delta-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 'Chetoui cultivar extracted with 3% of olive leaves presented the highest amount of individual phenolic compounds. (C) 2016 Elsevier Ltd. All rights reserved.