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Title

Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

AuthorsMateos, Raquel CSIC ORCID ; Espartero, José L.; Trujillo Pérez-Lanzac, Mariana; Ríos, José Julián; León Camacho, Manuel CSIC ; Alcudia-González, Felipe; Cert, Arturo CSIC
Issue Date2001
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 49(5): 2185-2192 (2001)
AbstractA simple analytical method for the quantitative determination of phenols, flavones, and lignans in virgin olive oils was developed. The polar fraction was isolated from small amounts of oil sample (2.5 g) by solid-phase extraction (SPE) using diol-phase cartridges, and the extract was analyzed by reversed-phase HPLC coupled with diode array UV detection. Chromatographic separation of pinoresinol, cinnamic acid, and 1-acetoxypinoresinol was achieved. Repeatability (RSD < 6.5%), recovery (> 90%), and response factors for each identified component were determined. SPE on amino-phase cartridges was used for isolating acidic phenols and as an aid for phenol identification. For the first time, 2-(4-hydroxyphenyl)ethyl acetate was detected in olive oils. The aldehydic structure of the ligstroside aglycon was confirmed by NMR spectroscopy. The colorimetric determination of total o-diphenolic compounds by reaction with molybdate was consistent with their HPLC determination. Differences between results obtained by liquid−liquid extraction and SPE were not statistically significant.
Publisher version (URL)https://doi.org/10.1021/jf0013205
URIhttp://hdl.handle.net/10261/241363
DOI10.1021/jf0013205
ISSN0021-8561
Appears in Collections:(IG) Artículos




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