The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

• Published in: Molecules (Basel, Switzerland) Vol. 24; no. 11; p. 2179
• Main Authors: Bellumori, Maria, Cecchi, Lorenzo, Innocenti, Marzia, Clodoveo, Maria Lisa, Corbo, Filomena, Mulinacci, Nadia
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10-06-2019; MDPI
• Subjects: acidic hydrolysis; Aging; Antioxidants; Chromatography; European Commission Regulation 432/2012; HPLC/DAD; Hydrolysis; ligstroside; Nutrition; Oleuropein; Olive oil; phenolic compounds; Phenols; Polyphenols; secoiridoids; Tyrosol; validation; European Commission Regulation 432/2012; acidic hydrolysis; secoiridoids; ligstroside; phenolic compounds; HPLC/DAD; oleuropein; validation
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules24112179

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.