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3122443 
Journal Article 
Preparative isolation of oleocanthal, tyrosol, and hydroxytyrosol from olive oil by HPCCC 
Adhami, HR; Zehl, M; Dangl, C; Dorfmeister, D; Stadler, M; Urban, E; Hewitson, P; Ignatova, S; Krenn, L 
2015 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
Elsevier Ltd 
170 
154-159 
English 
25306330 
WOS:000343780400021 
For the provision of oleocanthal (OLC), a phenolic compound with very promising pharmacological properties, isolation from olive oil is a very important option. Due to the compound's sensitivity to decomposition upon exposure to oxygen and light, a very gentle isolation method has been developed under use of high performance countercurrent chromatography (HPCCC). By partition of olive oil between hexane and methanol, an extract enriched in phenolics was prepared and subjected to a two-step HPCCC separation under use of heptane-EtOAc-MeOH-H2O mixtures in normal-phase and reverse phase mode, respectively. With this method, the isolation of tyrosol, hydroxytyrosol, and the mixture of (3S,4E)- and (3S,4Z)-OLC was achieved in approx. 70 min for each step. By one- and two-dimensional NMR-experiments and LC-MS, the equilibrium of (3S,4E)- and (3S,4Z)-OLC in such olive oil extracts has unambiguously been proven for the first time. 
Olive oil; Phenolics; HPCCC; Oleocanthal; Tyrosol; Hydroxytyrosol