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PHENOLIC COMPOUNDS AND STEROL CONTENTS OF OLIVE (OLEA EUROPAEA L.)  OILS OBTAINED FROM DIFFERENT VARIETIES

FAHAD AL JUHAIMI¹, MEHMET MUSA ÖZCAN², KASHIF GHAFOOR^1*,

OLADIPUPO Q. ADIAMO¹ AND ELFADIL E. BABIKER¹

¹Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh-Saudi Arabia

²Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya-Turkey

^*Corresponding author’s email: kashif_ft@hotmail.com; Ph: +966-11-4691951; Fax: +966-11-4678394

Abstract

 Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sarıulak) (p<0.05). Phenolic compounds of oils obtained from different olive verities (Ayvalık, Sarıulak, Savrani, Al-Joif and Gemlik) when fully ripened were evaluated using reversed phase high performance liquid chromatography (RP-HPLC). Hydroxytyrosol and tyrosol were identified to have higher concentrations than other compounds. Tyrosol contents were between 3.65 mg/kg to 21.47 mg/kg oil (p<0.05) in different verities. The contents of hydroxytyrosol of oils for Ayvalik and Gemlik were 1.23 and 14.42 mg/kg, respectively. Cinnamic acid was detected only in Al-Joif olive oil sample. Low amounts of syringic, vanillin, p-cumaric, quercetin and luteolin were observed in different varieties’ oils. 

Key words: Olive oil, Total phenol, Phenolic compounds, Sterols, GC, HPLC.