HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits

The aim of the present study was to verify the distribution of lignans in pulp and stones of olive fruits. Analyses were carried out by HPLC/DAD/MS on four cultivars: Frantoio and Taggiasca from Italy, Arbequina and Picual from Spain. The main results can be summarized as follows: (a) lignans were d...

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Bibliographic Details
Published in:Journal of food composition and analysis 2008-02, Vol.21 (1), p.62-70
Main Authors: Oliveras López, Maria Jesus, Innocenti, Marzia, Ieri, Francesca, Giaccherini, Catia, Romani, Annalisa, Mulinacci, Nadia
Format: Article
Language:English
Subjects:
Acetoxypinoresinol
Biological and medical sciences
chemical analysis
chemical structure
cultivars
DAD
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
HPLC/DAD/MS
Italian and Spanish cvs
Lignan
lignans
mass spectrometry
Methods of analysis, processing and quality control, regulation, standards
Olea europaea
Olive fruits
Olive oil
Olive pit
olive pulp
olives
phenols
Phytoestrogen
pinoresinol
plant estrogens
quantitative analysis
reversed-phase high performance liquid chromatography
Stone
stone fruits
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Summary:The aim of the present study was to verify the distribution of lignans in pulp and stones of olive fruits. Analyses were carried out by HPLC/DAD/MS on four cultivars: Frantoio and Taggiasca from Italy, Arbequina and Picual from Spain. The main results can be summarized as follows: (a) lignans were demonstrated to be present in the stone; (b) acetoxypinoresinol, pinoresinol, previously detected in the respective extra virgin olive oils, and OH-pinoresinol were found in the samples; (c) the total lignan content ranged between 0.1 and 0.29 mg/g of dried stone weight. These values agree with the average lignan content reported in literature for the respective extra virgin olive oils.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2007.04.012