Journal of Liquid Chromatography & Related Technologies · 2006 · 36 citations · 8 references
PolyphenolicsKinetic StudyFood ChemistryBioanalysisAnalytical ChemistryPhytochemicalOlive OilChromatographyHealth SciencesBiotransformationFood Bioactive CompoundBiochemistryHydrolytic StabilityMetabolomicsFood PreservativesPharmacologyFirst Order KineticsAcidic HydrolysisPhytochemistryMedicine
Abstract The hydrolytic stability of Oleuropein (OE), the major bioactive molecule of olive oil was investigated under acidic conditions. For this purpose a reversed‐phase liquid chromatography (HPLC) method was developed and validated using a C8 column and a diode array detection system. Statistical evaluation of the proposed HPLC method showed good linearity, precision and accuracy so that it can be used for analytical purposes. The relative standard deviation (RSD) of the method was less than 3.76% and the LOQ was established to be 0.5 µg/mL. OE was hydrolyzed at three different HCl concentrations (1, 0.1, and 0.01 N) under different temperatures. The results obtained were treated as logarithms of concentration vs. time because it was realized that the hydrolysis followed first order kinetics. The observed degradation rate constants kobs were determined as well as the corresponding half‐lifes t1/2. Arrhenius plots were also constructed from the hydrolysis data. The results indicate that OE is stable under acidic conditions. Keywords: Olive oil polyphenolsAntioxidantsHPLC DADHydrolysis of oleuropein
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Mark T. Quinn, Srinivasan Parthasarathy, Loren G. Fong et al. · Proceedings of the National Academy of Sciences · 1987 · 1.1K citations · Full text