Molecules, Vol. 27, Pages 8380: Evolution of Hydroxytyrosol, Hydroxytyrosol 4- & beta;-d-Glucoside, 3,4-Dihydroxyphenylglycol and Tyrosol in Olive Oil Solid Waste or & ldquo;Alperujo & rdquo;

Molecules, Vol. 27, Pages 8380: Evolution of Hydroxytyrosol, Hydroxytyrosol 4-β-d-Glucoside, 3,4-Dihydroxyphenylglycol and Tyrosol in Olive Oil Solid Waste or “Alperujo”
Molecules doi: 10.3390/molecules27238380
Authors:
África Fernández-Prior
Alejandra Bermúdez-Oria
Juan Fernández-Bolaños
Juan Antonio Espejo-Calvo
Francisco López-Maestro
Guillermo Rodríguez-Gutiérrez

The main by-product generated from the olive oil two-phase extraction system, or alperujo, is undoubtedly a rich source of bioactive components, among which phenolics are one of the most important. The evolution of four of its main phenolics: hydroxytyrosol (HT), hydroxytyrosol 4-β-d-glucoside (Glu-HT), 3,4-dihydroxyphenylglycol (DHPG) and tyrosol (Ty) was studied over two seasons and in ten oil mills under similar climatological and agronomic conditions, for the first time using organic extraction and high-performance liquid chromatography (HPLC-DAD) determination. The results show that HT (200–1600 mg/kg of fresh alperujo) and Ty (10–570 mg/kg) increase, while DHPG (10–370 mg/kg) decreases only in the last month of the season and Glu-HT (1400–0 mg/kg) decreases drastically from the beginning. This evolution is similar between different seasons, with a high correlation between Glu-HT, HT, and Ty. On the other hand, it has been verified that a mixture of alperujos from all the oil mills, whi...

Source: Molecules - December 1, 2022 Category: Chemistry Authors: África Fernández-Prior Alejandra Berm údez-Oria Juan Fern ández-Bolaños Juan Antonio Espejo-Calvo Francisco L ópez-Maestro Guillermo Rodr íguez-Gutiérrez Tags: Article Source Type: research