Preparative isolation of oleocanthal, tyrosol, and hydroxytyrosol from olive oil by HPCCC

Hamid Reza Adhami (Korresp. Autor*in), Martin Zehl, Christina Dangl, Dominic Dorfmeister, Marco Johannes Stadler, Ernst Urban, Peter Hewitson, Svetlana Ignatova, Liselotte Krenn

    Veröffentlichungen: Beitrag in FachzeitschriftArtikelPeer Reviewed

    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.

    OriginalspracheEnglisch
    Seiten (von - bis)154-159
    Seitenumfang6
    FachzeitschriftFood Chemistry
    Jahrgang170
    Frühes Online-Datum23 Aug. 2014
    DOIs
    PublikationsstatusVeröffentlicht - 1 März 2015

    ÖFOS 2012

    • 301204 Pharmakognosie
    • 301207 Pharmazeutische Chemie

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