Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 46, Pages 11542-11550Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf302896m
Keywords
Phenolic compounds; olive pomace; superheated liquid extraction; tandem mass spectrometry; QqTOF mass analyzer
Funding
- FEDER program [CTQ2009-07430]
- Ministerio de Ciencia e Innovacion for a Ramon y Cajal [RYC-2009-03921]
- Spanish Ministerio de Ciencia e Innovacion (MICINN) [CTQ2009-07430]
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The reuse of agronomical residues is a pending goal for sustainable agriculture. Particular residues in olive-oil-producing countries are leaves, wastewater, and olive pomace. Olive leaves and wastewaters have been previously characterized by isolation of the phenolic fraction. However, olive pomace has not yet been qualitatively characterized as a source of phenols. Olive pomace extracts were obtained using superheated solvent extraction using 50:50 (v/v) water/ethanol as a leaching mixture at 160 degrees C. The extracts were analyzed by liquid chromatography coupled to tandem mass spectrometry using a quadrupole-quadrupole-time-of-flight (QqTOF) hybrid mass analyzer (R = 25 000-45 000). Qualitative analysis was supported upon measurement of accurate masses for precursor and product ions as well as their isotopic distribution. Identification was focused on the main families of phenolic compounds present in extra virgin olive oil. The potential of this residue as a rich source of phenols with antioxidant properties has been proven.
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