All of the matrices
entailed in olive oil processing were screened
for the presence of known and new phenol constituents in a single
study, combining an ultra high pressure liquid chromatography system
with diode array and electrospray ionization quadrupole time-of-flight
high resolution mass spectrometry (ESI-QTOF-HRMS) detection. Their
trail was followed from the fruit (peel/pulp and stone) to the paste
and final products, i.e. pomace, wastewater, and oil, providing important
insight into the origin, disappearance, and evolution of each during
the operational steps. Eighty different phenols, composed of fruit
native representatives and their technologically formed and/or released
derivatives, were detected in six olive matrices and fully characterized
on the basis of HRMS and UV–vis spectroscopic data. In addition
to phenols already known in olive matrices, four new molecular formulas
were proposed and three new tentative identities assigned to newly
discovered phenols, i.e., β-methyl-OH-verbascoside, methoxynüzhenide,
and methoxynüzhenide 11-methyl oleoside
