J Appl Biol Chem (2021) 64(2), 113-119 https://doi.org/10.3839/jabc.2021.017 Online ISSN 2234-7941 Print ISSN 1976-0442 Article: Bioactive Materials Characterization of compounds and quantitative analysis of oleuropein in commercial olive leaf extracts Mi Hyeon Park 1 · Doo-Young Kim 1 · Alfan Danny Arbianto 1 · Jung-Hee Kim 1 · Seong Mi Lee 1 · Hyung Won Ryu 1 · Sei-Ryang Oh 1 상업용 올리브 잎 추출물의 화합물 특성과 이들의 oleuropein 함량 비교분석 박미현 1 · 김두영 1 · 알판 대니 아르비안토 1 · 김정희 1 · 이성미 1 · 류형원 1 · 오세량 1 Received: 18 February 2021 / Accepted: 12 March 2021 / Published Online: 30 June 2021 © The Korean Society for Applied Biological Chemistry 2021 Abstract Olive (Olea europaea L.) leaves, a raw material for health functional foods and cosmetics have abundant polyphenols including oleuropein (major bioactive compound) with various biological activities: antioxidant, antibacterial, antiviral, anticancer activity, and inhibit platelet activation. Oleuropein has been reported as skin protectant, antioxidant, anti-ageing, anti-cancer, anti-inflammation, anti-atherogenic, anti-viral, and anti-microbial activity. Despite oleuropein is the important compound in olive leaves, there is still no quantitative approach to reveal oleuropein content in commercial products. Therefore, a validated method of analysis has to develop for oleuropein. In this study, the components and oleuropein content in 10 types of products were analyzed using a developed method with ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry, charge of aerosol detector, and photodiode array. The total of 18 compounds including iridoids (1, 3, 4, 14, and 16-18), coumarin (2), phenylethanoids (5, 9, and 11), flavonoids (6-8, 10, 12, and 13), lignan (15), were tentatively identified in the leaves extract based high resolution mass spectrometry data, and the content of oleuropein in each product was almost identical between two detection methods. The oleuropein in three commercial product (A, G, H) was contained more over the suggested content, and it of five products (B, E, H, I, J) were analyzed within 5-10% error range. However, the two products (C, D) were found far lower than suggested contents. This study provides that analytical results of oleuropein could be a potential information for the quality control of leaf extract for a manufactured functional food. Keywords Oleuropein content · Olive leaves · Quality control · Ultra-performance liquid chromatography to quadrupole time-of- flight mass spectrometry 서 론 올리브 나무(Olea europaea L.) 는 물푸레나무과(Oleaceae) 에 속 하며 열매를 절여 먹거나 압착을 하여 기름으로 만들어 사용하 는 것으로 잘 알려져 있다. 올리브 열매는 주로 지중해 지역에 서 많이 소비 되고 있으며 전세계적으로도 19-20 년 소비량은 약 3,234,000 톤으로 전년대비 5.8% 가 상승된 값으로, 점점 소 비량이 늘어나는 추세이다[1]. 이러한 세계적인 소비로 인해 연 간 약 3 백만톤 이상의 올리브 열매가 수확되는데, 열매 1.25 kg Hyung Won Ryu () E-mail: ryuhw@kribb.re.kr Sei-Ryang Oh () E-mail: seiryang@kribb.re.kr Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), 30-Yeongudanji-ro, Ochang-eup, Cheongwon- gu, Cheongju-si, Chungbuk, 28116, Republic of Korea This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons. org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.