ISO 23942:2022 エキストラバージン オリーブ オイルのヒドロキシチロソールおよびチロソール含有量の測定 — 逆相高速液体クロマトグラフィー (RP-HPLC) メソッド | ページ 2

Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils.

This first edition cancels and replaces ISO/TS 23942:2020, which has been technically revised.

The main changes are as follows:

—conversion of a Technical Specification to an International Standard;

—additional validation studies have been added to Annex C.

Introduction

Biophenolic compounds of a secoiridoid nature, and typical of extra virgin olive oil (Olea europaea L.), are derived from oleuropein and ligstroside, and are correlated to different beneficial health effects for human beings other than particular sensorial characteristics. The biophenolic compounds contain, in an esterified form, two aromatic alcohols, namely hydroxytyrosol and tyrosol. The method given in this document is based on an extraction of the biophenolic fraction with a methanol/water solution and a subsequent hydrolysis reaction to produce free tyrosol and hydroxytyrosol.^[1][2]

1 Scope

This document specifies a method for the quantitative determination of hydroxytyrosol and tyrosol content in extra virgin olive oils using reverse phase high performance liquid chromatography (RP-HPLC) with spectrophotometric detection.

The method is also applicable to all other olive oils of a different commercial category.

2 Normative references

There are no normative references in this document.

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminology databases for use in standardization at the following addresses:

Bibliography