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dc.contributor.authorRodríguez-Gutiérrez, Guillermo-
dc.contributor.authorWood, Sharon-
dc.contributor.authorFernández-Bolaños Guzmán, Juan-
dc.contributor.authorDuthie, Garry G.-
dc.contributor.authorRoos, Baukje de-
dc.date.accessioned2012-07-17T08:44:09Z-
dc.date.available2012-07-17T08:44:09Z-
dc.date.issued2011-06-15-
dc.identifierdoi: 10.1016/j.foodchem.2010.12.044-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 126(4): 1948-1952 (2011)-
dc.identifier.urihttp://hdl.handle.net/10261/53398-
dc.description.abstractA simple, fast and reliable method to quantify, simultaneously, 3,4-dihydroxyphenylglycol (DHPG), hydroxytyrosol (HT) and tyrosol (Ty) extracted and purified successfully from olive oil by-product, called alperujo, in animal plasma and tissues samples has been developed using a high-performance liquid chromatographic (HPLC) method with UV-Vis detection. Extraction of compounds is based on solid-phase extraction for plasma and homogenisation with zirconia beads and centrifugation for tissues. Calibration curves were linear for all three phenols at a relatively low concentration range (0.05-50 μg/mL). This method has acceptable accuracy (91-95% in plasma and 63-100% in tissues), precision (1.11-8.26% intra-day and 0.32-9.5% inter-day) and sensitivity for detecting low concentrations of these phenols in small plasma volumes and several animal tissues such as liver, heart, kidney, muscle, testes, white adipose tissue (WAT) and brain. © 2010 Elsevier Ltd. All rights reserved.-
dc.description.sponsorshipThis study was funded by the Scottish Government Rural and Environment Research and Analysis Directorate (RERAD).-
dc.language.isoeng-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectOlive oil-
dc.subjectAlperujo-
dc.subject3,4-Dihydroxyphenylglycol-
dc.subjectHydroxytyrosol-
dc.subjectTyrosol-
dc.subjectAnti-oxidant-
dc.subjectHPLC-
dc.subjectAnimal tissues-
dc.subjectAnimal plasma-
dc.titleDetermination of 3,4-dihydroxyphenylglycol, hydroxytyrosol and tyrosol purified from olive oil by-products with HPLC in animal plasma and tissues-
dc.typeArtículo-
dc.identifier.doi10.1016/j.foodchem.2010.12.044-
dc.date.updated2012-07-17T08:44:09Z-
dc.description.versionPeer Reviewed-
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