Characterization of antioxidant olive oil biophenols by spectroscopic methods

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Fatima Paiva Martins (Author) FCUP; Vera Rodrigues (Author) Other; Rita Calheiros (Author) Other; Maria P M Marques (Author) Other

Journal

Title: Journal of the Science of Food and Agriculture

Vol. 91 No. 2

Pages: 309-314

ISSN: 0022-5142

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 27 Citations

Scopus - 32 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Physical sciences > Chemistry > Applied chemistry > Food chemistry ; Physical sciences > Chemistry > Analytical chemistry > Spectrochemistry ; Physical sciences > Chemistry > Structural chemistry

Other information

Authenticus ID: P-002-Z1R

DOI: 10.1002/jsfa.4186

Abstract (EN): BACKGROUND: Olive oil contains numerous phenolic components with well-recognized health-beneficial activity. The major phenolic compounds present in olives and virgin olive oil - hydroxytyrosol, oleuropein and the oleuropein aglycones 3,4-DHPEA-EA and 3,4-DHPEA-EDA - as well as some of their metabolites were studied in the present work, regarding their main structural preferences. Vibrational spectroscopy (Raman) coupled to theoretical methods were used, aiming at fully characterizing the systems and therefore enabling their quick and reliable identification in food samples. RESULTS: The Raman data, assisted by the theoretical simulations, allowed us to obtain the main geometrical and spectroscopic features of the olive oil constituents under study, which determine their known antioxidant and chemoprotective properties. In fact, it was verified that the spectra comprise distinctive bands for each compound, allowing their ready detection and differentiation. CONCLUSION: This is the first reported study on the structural behaviour of olive oil phenolic compounds, and it established Raman spectroscopy as a rapid, non-destructive and reliable analytical technique for identifying these bioactive components in dietary extracts. It can surpass other analytical methods currently used, once it allows the concomitant identification of several olive oil components in a particular sample. (C) 2010 Society of Chemical Industry

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6