Absolute method for the assay of oleuropein in olive oils by atmospheric pressure chemical ionization tandem mass spectrometry.
Oleuropein (OLP, 1), the active ingredient present (i) in food integrators extracted from olive leaves, (ii) in table olives, and (iii) in extra virgin olive oils is a nutraceutical whose health benefits have been widely documented. A new analytical method for its assay, which is based on the utilization of atmospheric pressure chemical ionization tandem mass spectrometry and on the use of a synthetic labeled analogue, the 4-trideuteriocarboxyoleuropein (2), as an internal standard, is presented. The results obtained with extra virgin olive oils from different cultivars and different Italian regions are discussed.
De Nino
Antonio
A
Dipartimento di Chimica, Università della Calabria, via P. Bucci, cubo 12/C, I-87030 Arcavacata di Rende (CS), Italy.
Di Donna
Leonardo
L
Mazzotti
Fabio
F
Muzzalupo
Enzo
E
Perri
Enzo
E
Sindona
Giovanni
G
Tagarelli
Antonio
A
D001274:Atmospheric Pressure; D057888:Iridoid Glucosides; D039823:Iridoids; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry*; D011714:Pyrans / Q000032:analysis* / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000295:instrumentation / Q000379:methods*; D013055:Spectrophotometry, Infrared; D053719:Tandem Mass Spectrometry / Q000295:instrumentation / Q000379:methods*; D014961:X-Ray Diffraction
D057888:Iridoid Glucosides; D039823:Iridoids; D000069463:Olive Oil; D010938:Plant Oils; D011714:Pyrans; C002769:oleuropein