An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit

Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the ol...

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Autores principales:	Pilar Luaces, Mar Pascual, Ana G. Pérez, Carlos Sanz
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Olea europaea</i> L. phenolic compounds olive fruit virgin olive oil quality Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/23a7a28d3b884b33ae12a4a0b899641d
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spelling	oai:doaj.org-article:23a7a28d3b884b33ae12a4a0b899641d2021-11-25T16:25:27ZAn Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit10.3390/antiox101116562076-3921https://doaj.org/article/23a7a28d3b884b33ae12a4a0b899641d2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1656https://doaj.org/toc/2076-3921Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin–Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58–6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the <i>Olea europaea</i> L. genetic diversity. The results obtained with this spectrophotometric method, expressed as mg/mL of oleuropein, showed a good correlation with those obtained with the fruit samples analyzed by high performance liquid chromatography, with an <i>r</i> value of 0.9930 and a slope value of 1.022, confirming its reliability. Thus, this method can become a very useful simple tool to estimate the total phenolic content of olive fruits, especially when working with numerous samples such as in olive breeding programs or in commercial olive production, in which it is especially useful to know the phenolic state of the fruit and thus determine the optimal harvest date or the most appropriate agronomic treatment to increase the functional properties of the olive fruit and the olive oil.Pilar LuacesMar PascualAna G. PérezCarlos SanzMDPI AGarticle<i>Olea europaea</i> L.phenolic compoundsolive fruitvirgin olive oilqualityTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1656, p 1656 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Olea europaea</i> L. phenolic compounds olive fruit virgin olive oil quality Therapeutics. Pharmacology RM1-950
spellingShingle	<i>Olea europaea</i> L. phenolic compounds olive fruit virgin olive oil quality Therapeutics. Pharmacology RM1-950 Pilar Luaces Mar Pascual Ana G. Pérez Carlos Sanz An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
description	Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin–Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58–6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the <i>Olea europaea</i> L. genetic diversity. The results obtained with this spectrophotometric method, expressed as mg/mL of oleuropein, showed a good correlation with those obtained with the fruit samples analyzed by high performance liquid chromatography, with an <i>r</i> value of 0.9930 and a slope value of 1.022, confirming its reliability. Thus, this method can become a very useful simple tool to estimate the total phenolic content of olive fruits, especially when working with numerous samples such as in olive breeding programs or in commercial olive production, in which it is especially useful to know the phenolic state of the fruit and thus determine the optimal harvest date or the most appropriate agronomic treatment to increase the functional properties of the olive fruit and the olive oil.
format	article
author	Pilar Luaces Mar Pascual Ana G. Pérez Carlos Sanz
author_facet	Pilar Luaces Mar Pascual Ana G. Pérez Carlos Sanz
author_sort	Pilar Luaces
title	An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
title_short	An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
title_full	An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
title_fullStr	An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
title_full_unstemmed	An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit
title_sort	easy-to-use procedure for the measurement of total phenolic compounds in olive fruit
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/23a7a28d3b884b33ae12a4a0b899641d
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An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit

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