A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil waste

作者：Lama Munoz Antonio; Rodriguez Gutierrez Guillermo; Rubio Senent Fatima; Palacios Diaz Rafael; Fernandez Bolanos Juan^*

来源：Food Chemistry, 2013, 140(1-2): 154-160.

DOI：10.1016/j.foodchem.2013.02.063

• Alperujo
• Antioxidants
• 3,4-Dihydroxyphenylglycol
• Hydroxytyrosol
• Phenols
• ESI mass spectrometry
• Oleuropein
• Verbascoside

3,4-Dihydroxyphenylglycol (DHPG) is a potent antioxidant recently found in the free form in olive oil and table olives. DHPG can be recovered from olive oil solid waste by a hydrothermal treatment. It was observed that an increase in the concentration of DHPG occurred when alperujo aqueous extracts were subjected to mild thermal conditions (post-treatment). This fact indicates that certain solubilized compounds or precursors containing DHPG which is released with the post-treatment. In the present study, the precursors of DHPG were identified and characterized after extraction from alperujo using thermal treatment and purification by fractionation on Amberlite(R) XAD16 polyamide and semi-preparative reverse-phase HPLC columns. Their structures were elucidated using HPLC coupled to diode array detector (DAD) and electrospray ionization mass spectrometry (ESI-MS). The results identified three compounds as precursors, and their structures can be attributed to the diastereoisomeric forms of the two p-hydroxy derivatives of verbascoside and isoverbascoside (beta-hydroxyacteoside and beta-hydroxyisoacteoside), and 2 ''-hydroxyoleuropein, all of which contain a DHPG moiety, potentially explaining the increases in the concentration of this phenolic compound in olive oil waste.

• 出版日期2013-9-15