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Phenolic Profile Characterization of Chemlali Olive Stones by Liquid Chromatography-Ion Trap Mass Spectrometry

Amir Ben Mansour, Elaine A Porter, Geoffrey C Kite, Monique S J Simmonds, Ridha Abdelhedi, Mohamed Bouaziz

J Agric Food Chem. 2015 Feb 25;63(7):1990-5.

PMID: 25650173

Abstract:

Aqueous methanol extracts of Chemlali olive stones were analyzed by reverse phase high-performance liquid chromatography (HPLC) with diode array detection and mass spectrometry [LC-MS/MS]. Oleoside, oleoside 11-methyl ester, nuezhenide, oleoside 11-methyloleoside, nuezhenide 11-methyloleoside, oleuropein, and glycosides of tryosol and hydroxytyrosol glycosides were identified in stones of Chemali olives. The antioxidant activity observed for the extract of the olive stones (IC50 = 13.84 μg/mL, TEAC = 0.436 mM) may be due to the high content of phenolic compounds, of which the main compounds are nuezhenide (325.78 mg/100g), methoxy derivative of nuezhenide (132.46 mg/100g), and nuezhenide-11-methyloleoside (82.91 mg/100g). These results suggest the use of olive stones as sources of natural antioxidants.

Chemicals Related in the Paper:

Catalog Number Product Name Structure CAS Number Price
AP60539233 Oleoside 11-methyl ester Oleoside 11-methyl ester 60539-23-3 Price
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