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Investigation of Natural Lipid–Phenolic Interactions on Biological Properties of Virgin Olive Oil

2014; American Chemical Society; Volume: 62; Issue: 49 Linguagem: Inglês

10.1021/jf504557k

1520-5118

Muhammad H. Alu’datt, Taha Rababah, Khalil Ereifej, Sana Gammoh, Mohammad N. Alhamad, Nizar M. Mhaidat, Stan Kubow, Ayman Johargy, Ola J. Alnaiemi,

Cholesterol and Lipid Metabolism

There is limited knowledge regarding the impact of naturally occurring lipid–phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid–phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid–phenolic interactions can affect the biological properties of phenolics in virgin olive oil.