Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS

 
This item is provided by the institution :

Repository :
Repository of UOI Olympias
see the original item page
in the repository's web site and access all digital files if the item*
share




2001 (EN)

Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS (EN)

Tasioula-Margari, M. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Tasioula-Margari, M. (EN)

This research examined the phenolic fraction of extra virgin olive oil samples from Lianolia variety olives grown in the region of Preveza, Greece. Phenolic compounds were extracted from oil samples, separated by reversed-phase high-performance liquid chromatography (HPLC), and characterized by gas chromatography-mass spectrometry(GC-MS) Both simple and complex phenols were detected with the latter being the most abundant. 3-4-Dihydroxyphenyl ethanol (hydroxytyrosol) and p-hydroxyphenyl ethanol (tyrosol) predominated among the simple phenols. Complex phenolic compounds were further separated by preparative HPLC and analyzed by GC-MS before and after hydrolysis. The presence of hydroxytyrosol and tyrosol derivatives was confirmed. Both derivatives were always present in greater quantities and made up an average exceeding 70% in all samples analyzed. (EN)

olive oil (EN)


Journal of Food Science (EN)

English

2001


Institute of Food Technologists (EN)




*Institutions are responsible for keeping their URLs functional (digital file, item page in repository site)