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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Adhami HR,Zehl M,Dangl C,Dorfmeister D,Stadler M,Urban E,Hewitson P,Ignatova S,Krenn Ldoi
10.1016/j.foodchem.2014.08.079subject
Has Abstractpub_date
2015-03-01 00:00:00pages
154-9eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01303-Xjournal_volume
170pub_type
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