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Isolation and Identification of Phenolic Glucosides from Thermally Treated Olive Oil Byproducts
- Rubio-Senent, Fátima, Lama-Muñoz, Antonio, Rodríguez-Gutiérrez, Guillermo, Fernández-Bolaños, Juan
- Journal of agricultural and food chemistry 2013 v.61 no.6 pp. 1235-1248
- acid hydrolysis, bioactive properties, byproducts, caffeic acid, chromatography, glucose, glucosides, heat treatment, isomers, oligosaccharides, olive oil, phenols, ultrafiltration, verbascoside, wastes
- A liquid phase rich in bioactive compounds, such as phenols and sugars, is obtained from olive oil waste by novel thermal treatment. Two groups of fractions with common characteristics were obtained and studied after thermal treatment, acid hydrolysis, and separation by ultrafiltration, chromatography, and finally Superdex Peptide HR. In the first group, which eluted at the same time as oligosaccharides with a low DP (4–2), an oleosidic secoiridoid structure conjugated to a phenolic compound (hydroxytyrosol) was identified as oleuropeinic acid, and three possible structures were detected. In the second group, glucosyl structures formed by hydroxytyrosol and one, two, or three units of glucose or by tyrosol and glucose have been proposed. Verbascoside, a heterosidic ester of caffeic acid, in which hydroxytyrosol is linked to rhamnose–glucose or one of its isomers was also identified. Neutral oligosaccharides bound to a phenol-containing compound could be antioxidant-soluble fibers with bioactive properties.