Phenolic Compound Determination in Olive Leaf Extracts by LC-MS - AppNote
February 25, 2014
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Date: 25-FEBRUARY-2014   Last Update: 14-AUGUST-2026

Phenolic Compounds in Olive Leaves Extract

Overview

Olive leaves contain numerous phenolic compounds that are often investigated for quality control, nutritional studies, natural product research, and bioactivity evaluations. Accurate identification and confirmation of these compounds require chromatographic selectivity combined with mass spectrometric detection.

This application demonstrates the analysis of a commercial olive leaf extract using a Cogent™ Phenyl Hydride HPLC Column coupled with LC-MS detection. The method provided reproducible retention, excellent peak shape, and successful identification of several key phenolic constituents.


Application Highlights

A commercial olive leaf extract was initially analyzed to evaluate its phenolic profile.

The method demonstrated:

  • Excellent retention of phenolic compounds
  • Symmetrical peak shape
  • High reproducibility
  • Robust LC-MS compatibility
  • Reliable mass spectral confirmation

A single well-defined oleuropein peak was observed in the commercial extract, exhibiting excellent chromatographic performance with retention time reproducibility of approximately 0.2% RSD.


 

Olive Leaves Chromatogram

Olive Leaves Chemical Structures

Peaks:
1. Hydroxytyrosol m/z 177 [M + Na]+
2. Tyrosol m/z 161 [M + Na]+
3. Verbascoside m/z 647 [M + Na]+
4. Luteolin-7-O-glucoside m/z 449 [M + H]+
5. Oleuropein m/z 563 [M + Na]+
6. Apigenin m/z 449 [M + H]+
Not present: Peonidin 3-O-glucoside 463 m/z [M+]

Method Conditions
Column: Cogent Phenyl Hydride™, 4 μm, 100 Å
Catalog No.: 69020-05P-2
Dimensions: 2.1 x 50 mm

Mobile Phase
:
-- A: DI Water / 0.1% Formic Acid (v/v)
-- B: Acetonitrile / 0.1% Formic Acid (v/v)

Gradient
:
Time (minutes) %B
0 5
3 15
4 15
6 30
7 30
11 95
14 95
15 5

Post Time
: 3 minutes
Injection vol.: 1 μL
Flow rate: 0.4 mL / minute
Detection: ESI – NEG - Perkin Elmer, Flexar SQ 300 Mass Spectrometer

Sample Preparation
: Commercial Olive leaves extract was dissolved in DI Water and spiked at a concentration of 25 ppm.
t 0 : 0.4 minutes

[1] J.E. Hayes, P. Allen, N. Brunton, M.N. O’Grady, and J.P. Kerry, Food Chemistry, 126, (2011) 948–955
 

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