Gas chromatographic–tandem mass spectrometric identification of phenolic compounds in Sicilian olive oils
2002; Elsevier BV; Volume: 466; Issue: 2 Linguagem: Inglês
10.1016/s0003-2670(02)00572-x
ISSN1873-4324
AutoresMarcello Saitta, Simona Lo Curto, Francesco Salvo, Giuseppa Di Bella, Giacomo Dugo,
Tópico(s)Spectroscopy and Chemometric Analyses
ResumoPhenolic compounds in Sicilian olive oils were analyzed by GC–MS and GC–MS/MS after extraction with methanol:water 80:20 and derivatization with bis(trimethylsilyl)trifluoracetamide and trimethylchlorosilane (BSTFA:TMCS 99:1). Numerous compounds were detected and 23 were identified. Tyrosol, hydroxytyrosol and the decarbomethoxy ligstroside and oleuropein aglycons in the dialdehydic forms were the most abundant compounds. 4-(Acetoxyethyl)-1-hydroxybenzene, 3,4-dihydroxyphenylacetaldehyde, syringaldehyde and the cis form of ferulic acid were identified: these compounds were not found in olive oils before. The presence of the dialdehydic form of elenolic acid (without carbomethoxy group) linked to 3-methoxy-4-hydroxyphenylethanol was hypothesized. There were quantitative differences in oils from the varieties Nocellara del Belice, Santagatese and Cerasuola; these differences could depend on the olive varieties and ripeness.
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