Analysis of Phenolic Compounds in Moroccan Olive Oils by HPLC

Five extra virgin olive oils collected from farms in Morocco were analyzed for phenolic compounds. To complement these data, the chemical composition of the olive oils were analyzed by high-performance liquid chromatography. Several phenolic compounds were identified and quantified in the olive oils. Specifically, levels of oleuropein and luteolin were quantified in the low mg/kg range, and qualitative comparisons were made between the oil samples for tyrosol, vanillic acid, and apigenin. To compare extraction efficiency of different extraction solvents, methanol and DMF were used.