HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil

Phenolic compounds influence the sensorial properties of both olives and virgin oil and are important markers for studying the characteristics of the fruits and controlling virgin oil production processes. The aim of this investigation was to evaluate the polyphenolic and secoiridoid content of various virgin olive oils from Abruzzo (Italy) io obtain knowledge on quali-quantitative profiles of these compounds in samples obtained from the same harvesting season (1998). These oils were collected from the most frequent Abruzzo cultivars, Gentile, Leccino and Dritta, by two different processing techniques: a process of milling and continuous washing with water or by traditional press. A quail-quantitative analysis was performed by HPLC-DAD, HPLC-MS and HRGC to characterize the different subclasses, and in particular the following compounds were identified and calibrated: tyrosol, hydroxytyrosol, phenolic acids (ferulic, syringic, caffeic and p-coumaric acids), oleuropein aglycone, deacetoxyoleuropein aglycone, elenolic acid and derivatives, other secoiridoid compounds and flavone aglycons (luteolin and apigenin).