2024-03-28T17:49:25Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/476082012-03-27T22:00:00Zcom_10261_5063com_10261_5col_10261_5066
Direct analysis of glucuronidated metabolites of main olive oil phenols in human urine after dietary consumption of virgin olive oil
Khymenets, Olha
Farré, Magí
Pujadas, Mitona
Ortiz, Erika
Joglar Tamargo, Jesús
Covas, María Isabel
Torre, Rafael de la
Olive oil phenols
Metabolism
Glucuronides
Urinary excretion
In the present study we report on a UPLC-MRM validated method for the simultaneous direct analysis of main glucuronidated metabolites of olive oil phenols: tyrosol, hydroxytyrosol and its O-methyl metabolite homovanillyl alcohol in human urine after dietary olive oil ingestion. The developed method was linear within the concentration range 20–2000 ng/mL with adequate recovery of analytes (>86%). Intra- and inter-day precision and accuracy were according to standard requirements for method validation criteria. Using the developed method, urinary concentrations and excretion rates of glucuronides of olive oil phenols were successfully estimated in an intervention study with 11 healthy volunteers supplemented with a dietary dose of virgin olive oil (VOO) (50 mL). Therefore, about 13% of the consumed olive oil polyphenols were recovered in 24-h urine, where 75% of them were in the form of glucuronides (3′- and 4′-O-hydroxytyrosol glucuronides, 4′-O-glucuronides of tyrosol and homovanillyl alcohol) and 25% as free compounds.
We would like to thank the volunteers who participated in this study and Esther Menoyo, R.N., for her valuable assistance in dealing with them. The authors thank the Fundación Patrimonio Comunal Olivarero and Hojiblanca SA, for donating the olive oil. This work was supported by CIBER de Fisiopatología de la Obesidad y Nutrición (CB06/03) an initiative of the Carlos III Institute, the Fondo de Investigaciones Sanitarias (FIS/ISCIII PI081913, FEDER-ERDF) and AGAUR 2009 SGR 718, the MICIN-AGL2009-13517-C03-01.
Peer reviewed
2012-03-28T07:48:37Z
2012-03-28T07:48:37Z
2011
artículo
http://purl.org/coar/resource_type/c_6501
Food Chemistry
0308-8146
http://hdl.handle.net/10261/47608
10.1016/j.foodchem.2010.10.044
en
http://dx.doi.org/10.1016/j.foodchem.2010.10.044
none
Elsevier