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HERO ID
3122443
Reference Type
Journal Article
Title
Preparative isolation of oleocanthal, tyrosol, and hydroxytyrosol from olive oil by HPCCC
Author(s)
Adhami, HR; Zehl, M; Dangl, C; Dorfmeister, D; Stadler, M; Urban, E; Hewitson, P; Ignatova, S; Krenn, L
Year
2015
Is Peer Reviewed?
Yes
Journal
Food Chemistry
ISSN:
0308-8146
EISSN:
1873-7072
Publisher
Elsevier Ltd
Volume
170
Page Numbers
154-159
Language
English
PMID
25306330
DOI
10.1016/j.foodchem.2014.08.079
Web of Science Id
WOS:000343780400021
Abstract
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.
Keywords
Olive oil; Phenolics; HPCCC; Oleocanthal; Tyrosol; Hydroxytyrosol
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