in this research, the quality indices, phenolic compounds (hydroxy tyrosol, tyrosol, cinamic and vanilic acid), fatty acids and pigments from olive oil of cultivars ‘zard’, ‘roghani’, and ‘mari’ (from kazeroon region, located in fars province), were assessed. measurement of phenolic compounds showed that ‘mari’ cultivar oil contained the highest cinamic and vanilic acids with 1.4 and 1.18 milli...

Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidative stress and LDL antioxidant content. Oral fat loads of 40 mL of similar olive oils, but with high (366 mg/kg), moderate (164 mg/kg), and low (2.7 mg/kg) phenolic content, were administe...

We describe the first analytical method involving SPE and CZE coupled to ESI-IT MS (CZE-ESI-MS) used to identify and characterize phenolic compounds in olive oil samples. The SPE, CZE and ESI-MS parameters were optimized in order to maximize the number of phenolic compounds detected and the sensitivity of their determination. To this end we have devised a detailed method to find the best condit...

To understand the resistance of the olive tree to the leaf-spot disease caused by Spilocaea oleagina, the constitutive and postinfectional synthesis phenolic compounds of the leaves were analyzed by HPLC in 110 genotypes F1 (susceptible cultivar “Picholine marocaine” x resistant cultivar “Picholine du Languedoc”) presenting of the differential behaviours to this disease (highly resistant, resis...

In vitro studies have shown phenolics in olive oil to be strong radical scavengers. The absorption and elimination of two radiolabeled phenolic constituents of olive oil, hydroxytyrosol and tyrosol were studied in vivo using rats. Compounds were administered intravenously (in saline) and orally (in oiland water-based solutions). For both compounds, the intravenously and orally administered oil-...

Direct methanolic water extracts without any further treatment or extracts submitted to an acidic treatment yielded similar amounts of tyrosol present in olive oil: 216 ␮g (in 50 mL). From this value, urinary recoveries of tyrosol were unrealistic because they were 131.5–327.8% of the dose administered. When the tyrosol content was estimated after NaOH digestion and sonication of olive oil, the...

The production of olive oil generates massive quantities of by-product called olive mill wastewater (OMWW). The uncontrolled disposal of OMWW poses serious environmental problems. The OMWW effluent is rich in several polyphenolic compounds. Liquid-liquid extraction of OMWW using ethyl acetate solvent was used to enrich phenolic compounds under investigation. Total phenolic and flavonoid content...

Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by H...

BACKGROUND Olive biophenols are emerging as a valued class of natural products finding practical application in the food, pharmaceutical, beverage, cosmetic and nutraceutical industries due to their powerful biological activity which includes antioxidant and antimicrobial properties. Olive mill waste water (OMWW), a by-product in olive oil manufacturing, is rich in biophenols such as hydroxytyr...

To check the influence of the conservation procedure in the chemical composition of chanterelle mushroom, phenolic compounds and organic acids of samples preserved under four different conditions (drying, freezing, conservation in olive oil and in vinegar) were determined. Phenolics and organic acids were analyzed by HPLC-DAD and HPLC-UV, respectively. The results showed that chanterelle is cha...