Exploratory analysis of human urine by LC–ESI-TOF MS after high intake of olive oil: understanding the metabolism of polyphenols

García-Villalba, Rocío; Carrasco-Pancorbo, Alegría; Nevedomskaya, Ekaterina; Mayboroda, Oleg A.; Deelder, André M.; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto
September 2010
Analytical & Bioanalytical Chemistry;Sep2010, Vol. 398 Issue 1, p463
Academic Journal
Olive oil polyphenols have important biological properties which closely depend on their bioavailability; it is, therefore, essential to understand how polyphenols are absorbed, metabolized, and eliminated from the body. An analytical method based on rapid-resolution liquid chromatography (RRLC) coupled with mass spectrometric detection with a time-of-flight analyzer (RRLC–ESI-TOF MS) has been developed for analysis of the main olive oil phenolic compounds and their metabolites in human urine. Urine samples from ten healthy volunteers were collected before and 2, 4, and 6 h after intake of 50 mL extra-virgin olive oil. The proposed method includes liquid–liquid extraction with ethyl acetate, which provides extraction recoveries of the phenolic compounds studied between 35 and 75% from spiked urine samples. Good repeatability was obtained—the relative standard deviations (RSDs) of peak areas in intra-day and inter-day studies were 4.3 and 6.5%, respectively. Statistical studies enabled us to discriminate between urine samples before and after intake, and facilitated the search for m/ z values enabling this discrimination. Based on the very accurate mass information and the isotopic pattern provided by the TOF MS analyzer, together with other available information, ten of these biomarkers and more than 50 metabolites, obtained through phase I and phase II biotransformation reactions, were tentatively identified. Additionally, kinetic studies were conducted on the metabolites identified as possible biomarkers; for most of the compounds concentrations were maximum in the first two hours.


Related Articles

  • Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Corona, G.; Spencer, J. P. E.; Dessì, M. A. // Toxicology & Industrial Health;May/Jun2009, Vol. 25 Issue 4/5, p285 

    We studied the anti-arthritic activity of glucomannan (GM) isolated from Candida utilis and of Imunoglukán®, a beta-(1,3/1,6)-D-glucan (IMG) isolated from Pleurotus ostreatus. Adjuvant arthritis (AA) was induced intradermally by the injection of Mycobacterium butyricum in incomplete...

  • Effects of olive oil and its minor constituents on serum lipids, oxidative stress, and energy metabolism in cardiac muscle. Faine, Luciane A.; Rodrigues, Hosana G.; Galhardi, Cristiano M.; Ebaid, Geovana M. X.; Diniz, Yeda S.; Padovani, Carlos R.; Novelli, Ethel L. B. // Canadian Journal of Physiology & Pharmacology;Feb2006, Vol. 84 Issue 2, p239 

    Recent lines of evidence suggest that the beneficial effects of olive oil are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. The aim of this work was determine the effects of olive oil and its components, oleic acid and the...

  • Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases. Bulotta, Stefania; Celano, Marilena; Lepore, Saverio Massimo; Montalcini, Tiziana; Pujia, Arturo; Russo, Diego // Journal of Translational Medicine;2014, Vol. 12 Issue 1, p1 

    The overall health beneficial action of olive oil phenolic components is well established. Recent studies have elucidated the biological effects of two isolated compounds, namely oleuropein and hydroxytyrosol, with particular attention on their antioxidant activity. Thus, a protective action has...

  • The Good Fat. Marano, Hara Estroff // Psychology Today;Jul/Aug2013, Vol. 46 Issue 4, p42 

    The article discusses the developments in the health and wellness sector in the U.S. It focuses on the health benefits of the real olive oil. According to Monell Chemical Senses Center director Gary Beauchamp, the stinging sensation from the olive oil is similar to the one produced by the...

  • Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans. Miró-Casas, E; Covas, M-I; Fitó, M; Farré-Albadalejo, M; Marrugat, J; de la Torre, R // European Journal of Clinical Nutrition;Jan2003, Vol. 57 Issue 1, p186 

    OBJECTIVE:: To investigate the absorption of tyrosol and hydroxytyrosol from moderate and sustained doses of virgin olive oil consumption. The study also aimed to investigate whether these phenolic compounds could be used as biomarkers of virgin olive oil intake. DESIGN AND INTERVENTIONS::...

  • Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments. Giuffrè, A. M.; Sicari, V.; Piscopo, A.; Louadj, L. // Grasas y Aceites;abr-jun2012, Vol. 63 Issue 2, p209 

    In food industry, Olive Oil Mill Wastewater (OOMWW) is considered a by-product because of the presence of biostatic compounds with a high polluting rate, in particular phenols. Moreover, during olive oil processing, a large amount of this by-product constitutes an ecological and economical...

  • Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils. Gouvinhas, Irene; Machado, Juliana; Gomes, Sónia; Lopes, João; Martins-Lopes, Paula; Barros, Ana // Journal of the American Oil Chemists' Society (JAOCS);Jul2014, Vol. 91 Issue 7, p1197 

    Olive oil composition has been investigated using chemical approaches, since the composition has a direct impact on its quality and safety and it may be used for certification purposes. In this paper, eleven monovarietal and twelve commercial Portuguese olive oils were analyzed to determine...

  • Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities. Bayram, Banu; Esatbeyoglu, Tuba; Schulze, Nicole; Ozcelik, Beraat; Frank, Jan; Rimbach, Gerald // Plant Foods for Human Nutrition;Dec2012, Vol. 67 Issue 4, p326 

    In this study, we analyzed eight phenolic compounds (tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid) in 55 mono- and multivarietal extra virgin olive oil samples by high performance liquid chromatography (HPLC) coupled to a coulometric...

  • OLIVE ANTIOXIDANTS.  // Italian Journal of Food Science;2002, Vol. 14 Issue 3, p323 

    Deals with studies which show that the water-soluble olive oil polyphenols might be a good candidate as a functional food ingredient in the future. Antioxidants protecting foods from oxidation.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics