Development of a LC-MS/MS method for urinary hydroxytyrosol as a marker for consumption of olive oil

Lisa M. Johnson; Anthony A. Killeen; Jesse C. Seegmiller

doi:10.1016/j.clinms.2019.10.001

Development of a LC-MS/MS method for urinary hydroxytyrosol as a marker for consumption of olive oil

Lisa M. Johnson, Anthony A. Killeen, Jesse C. Seegmiller

Laboratory Medicine and Pathology

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

The aim of this study was to develop and validate a LC-MS/MS method to quantitate hydroxytyrosol in urine for clinical studies to monitor compliance of consumption of dietary extra virgin olive oil. Both pre-analytical and analytical issues were examined. The stability of hydroxytyrosol was monitored in both urine and synthetic urine at four different temperatures (room temperature, 4 °C, −20 °C, or −80 °C) for four weeks either with or without the additive acetic acid. The LC-MS/MS method was validated by performing linearity, imprecision, recovery, and carryover studies.

Original language	English (US)
Pages (from-to)	1-5
Number of pages	5
Journal	Clinical Mass Spectrometry
Volume	15
DOIs	https://doi.org/10.1016/j.clinms.2019.10.001
State	Published - Jan 2020

Bibliographical note

Publisher Copyright:
© 2019

Keywords

Hydroxytyrosol
LC-MS/MS
Mediterranean diet
Olive oil
Stability
Urine

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AB - The aim of this study was to develop and validate a LC-MS/MS method to quantitate hydroxytyrosol in urine for clinical studies to monitor compliance of consumption of dietary extra virgin olive oil. Both pre-analytical and analytical issues were examined. The stability of hydroxytyrosol was monitored in both urine and synthetic urine at four different temperatures (room temperature, 4 °C, −20 °C, or −80 °C) for four weeks either with or without the additive acetic acid. The LC-MS/MS method was validated by performing linearity, imprecision, recovery, and carryover studies.

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KW - Olive oil

KW - Stability

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Development of a LC-MS/MS method for urinary hydroxytyrosol as a marker for consumption of olive oil

Abstract

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Keywords

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