Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution
1997; Elsevier BV; Volume: 768; Issue: 2 Linguagem: Inglês
10.1016/s0021-9673(96)01034-5
ISSN1873-3778
AutoresFilippo M. Pirisi, Alberto Angioni, Paolo Cabras, Vincenzo L. Garau, Maria Teresa Sanjust di Teulada, Marlene Karim dos Santos, G. Bandino,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoAn HPLC method that allows the determination of complex phenolic compounds at low λ (225 nm) after solid-phase extraction from virgin olive oils is reported. The separation was achieved on ODS-2, ODS-1 and C8 columns in eluting mixtures 10−3 M H2SO4CH3CN employed with different ratios. The method was employed for the quantitative determination of phenolic compounds in oils. It allows the presence of some new unknown compounds to be shown. The preliminary spectroscopic data of these compounds, probably phenolic, are reported. The reactivity with protic solvents of the deacetoxy oleuropeine aglycon is discussed.
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