Simultaneous HPLC Determination of Tocopherols, Carotenoids, and Chlorophylls for Monitoring Their Effect on Virgin Olive Oil Oxidation

Abstract

The oxidative stability of virgin olive oil is related to triacylglycerol composition and the presence of polar phenolic and other components. The present paper presents an HPLC methodology for the simultaneous determination of tocopherols, major carotenoids, and chlorophylls suitable to monitor their fate during virgin olive oil oxidation. The separation of the above classes of components was carried out using an n-hexane/2-propanol gradient within 20 min. Detection was accomplished using a UV detector in series with a diode array system. The method was validated and applied to oil samples subjected to autoxidation or photo-oxidation. The results indicated that the method could be used to highlight the effect of these components on virgin olive oil oxidative stability. Keywords: Virgin olive oil; HPLC; tocopherols; carotenoids; chlorophylls; oxidation