Confirming the presence of 3,4-dihydroxyphenylglycol (DHPG) in olive leaves via thermal extraction and mass spectrometry
Year: 2025
Type: article
Abstract: Olive leaves, a significant byproduct of Olea europaea cultivation, are a rich source of phenolic compounds. Among these, 3,4-dihydroxyphenylglycol (DHPG) stands out for its potent antioxidant capacity, reportedly surpassing hydroxytyrosol. Despite its potential, DHPG has been consistently elusive in conventional olive leaf extracts, often going undetected or appearing in negligible amounts in literature, which predominantly relies on organic solvent methods. This study investigates the efficient recovery of DHPG from 21 diverse olive cultivars, comparing a thermal extraction method against traditional ethanolic extraction. Our results unequivocally demonstrate that thermal treatment (120 °C, 30 min in autoclave) vastly superiorly enhances DHPG yields across all cultivars, confirming its crucial role in DHPG release. Mass spectrometry analysis indicates that this process mediates the hydrolysis and conversion of DHPG precursors. This robust and sustainable thermal strategy unlocks the full potential of olive leaf biomass, providing a high-value source of DHPG for nutraceutical, pharmaceutical, and functional food applications, thereby addressing a critical gap in olive leaf valorization. • Thermal extraction efficiently recovers DHPG from olive leaves over solvents. • Novel thermal extraction vastly increases DHPG yield from olive leaves. • Thermal treatment converts DHPG precursors, explaining high recovery. • High DHPG yields are consistent across 21 diverse olive cultivars. • Sustainable method valorizes olive leaf byproduct for high-value DHPG.
Source: Food Chemistry
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $4,930
Awards: G922485314, G942246409
OpenAlex ID: W4415424591