HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive‐leaf Extracts

Rosa Quirantes‐Piné; Jesús Lozano‐Sánchez; Miguel Herrero; Elena Ibáñez; Antonio Segura‐Carretero; Alberto Fernández‐Gutiérrez

doi:10.1002/pca.2401

journal article Sep 15, 2012

HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive‐leaf Extracts

Rosa Quirantes‐Piné Jesús Lozano‐Sánchez Miguel Herrero

Elena Ibáñez

Antonio Segura‐Carretero Alberto Fernández‐Gutiérrez

Phytochemical Analysis Vol. 24 No. 3 pp. 213-223 · Wiley

View at Publisher Save 10.1002/pca.2401

Abstract

ABSTRACTIntroductionOlea europaea L. leaves may be considered a cheap, easily available natural source of phenolic compounds. In a previous study we evaluated the possibility of obtaining bioactive phenolic compounds from olive leaves by pressurised liquid extraction (PLE) for their use as natural anti‐oxidants. The alimentary use of these kinds of extract makes comprehensive knowledge of their composition essential.ObjectiveTo undertake a comprehensive characterisation of two olive‐leaf extracts obtained by PLE using high‐performance liquid chromatography coupled to electrospray ionisation and quadrupole time‐of‐flight mass spectrometry (HPLC–ESI–QTOF–MS).MethodOlive leaves were extracted by PLE using ethanol and water as extraction solvents at 150°C and 200°C respectively. Separation was carried out in a HPLC system equipped with a C18‐column working in a gradient elution programme coupled to ESI–QTOF–MS operating in negative ion mode.ResultsThis analytical platform was able to detect 48 compounds and tentatively identify 31 different phenolic compounds in these extracts, including secoiridoids, simple phenols, flavonoids, cinnamic‐acid derivatives and benzoic acids. Lucidumoside C was also identified for the first time in olive leaves.ConclusionThe coupling of HPLC–ESI–QTOF–MS led to the in‐depth characterisation of the olive‐leaf extracts on the basis of mass accuracy, true isotopic pattern and tandem mass spectrometry (MS/MS) spectra. We may conclude therefore that this analytical tool is very valuable in the study of phenolic compounds in plant matrices. Copyright © 2012 John Wiley & Sons, Ltd.

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Details

Published: Sep 15, 2012
Vol/Issue: 24(3)
Pages: 213-223
License: View

Authors

R

Rosa Quirantes‐Piné

Department of Analytical Chemistry, Faculty of Sciences University of Granada c/ Fuentenueva s/n 18071 Granada Spain; Functional Food Research and Development Center Health‐Science Technological Park, Avd. del Conocimiento 3, 18100 Granada Spain

J

Jesús Lozano‐Sánchez

Department of Analytical Chemistry, Faculty of Sciences University of Granada c/ Fuentenueva s/n 18071 Granada Spain; Functional Food Research and Development Center Health‐Science Technological Park, Avd. del Conocimiento 3, 18100 Granada Spain

M

Miguel Herrero

Department of Bioactivity and Food Analysis Institute of Food Science Research (CIAL‐CSIC) Nicolás Cabrera 9, Campus Cantoblanco 28049 Madrid Spain

E

Elena Ibáñez

Department of Bioactivity and Food Analysis Institute of Food Science Research (CIAL‐CSIC) Nicolás Cabrera 9, Campus Cantoblanco 28049 Madrid Spain

A

Antonio Segura‐Carretero

Department of Analytical Chemistry, Faculty of Sciences University of Granada c/ Fuentenueva s/n 18071 Granada Spain; Functional Food Research and Development Center Health‐Science Technological Park, Avd. del Conocimiento 3, 18100 Granada Spain

A

Alberto Fernández‐Gutiérrez

Department of Analytical Chemistry, Faculty of Sciences University of Granada c/ Fuentenueva s/n 18071 Granada Spain; Functional Food Research and Development Center Health‐Science Technological Park, Avd. del Conocimiento 3, 18100 Granada Spain

Cite This Article

Rosa Quirantes‐Piné, Jesús Lozano‐Sánchez, Miguel Herrero, et al. (2012). HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive‐leaf Extracts. Phytochemical Analysis, 24(3), 213-223. https://doi.org/10.1002/pca.2401

HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive‐leaf Extracts

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