Analysis by HPLC-MS/MS of Biophenolic Components in Olives and Oils

Bianco, Armandodoriano; Buiarelli, Francesca; Cartoni, G.P.; Coccioli, F.; Muzzalupo, Innocenzo; Polidori, Angelo; Uccella, Nicola

doi:10.1081/al-100103612

Cited by 48 publications

(31 citation statements)

References 15 publications

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“…As our chromatograms were rich of peaks, to analyse and quantify all these substances we studied and quantify separately benzoic and cinnamic acids from other compounds. For benzoic and cinnamic acids in our study, as in previous works 25 As shown from these figures although wine is a complex matrix chromatograms are very clean, even injecting directly only filtered samples in column without any preventive purification. Limit of detection, LOD, was calculated with standard mixtures using as ratio a signal to noise S/N 3:1.…”

Section: Quantitative Analysis Of Cinnamic and Benzoic Acids And Othesupporting

confidence: 63%

Identification of Compounds in Wine by HPLC—Tandem Mass Spectrometry

et al. 2004

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In this work several compounds were detected in wines by HPLC-tandem mass spectrometry. In particular cinnamic and benzoic acids, tyrosol, apigenin-7-glucoside and luteolin-7-glucoside were identified and quantified in Italian wines. Red wines show bigger amount of cinnamic and benzoic acids than white wines. tyrosol is in bigger amount with respect to two flavones: luteolin-7-glucoside and apigenin-7-glucoside. These last two flavones are only in some wine, but it can be important to detect the presence of different substances in small amount to be able to characterize a wine.

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Section: Quantitative Analysis Of Cinnamic and Benzoic Acids And Othesupporting

confidence: 63%

Identification of Compounds in Wine by HPLC—Tandem Mass Spectrometry

et al. 2004

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“…HPLC with tandem mass spectrometry (LC-MS-MS) and negative APCI was used for the analysis of phenolic acids, tyrosol and oleuropein derivatives [147].…”

Section: Hplc and Lc-ms Analysesmentioning

confidence: 99%

Analytical determination of polyphenols in olive oils

Carrasco-Pancorbo

Cerretani

Bendini

et al. 2005

J of Separation Science

184

106

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The increasing popularity of olive oil is mainly attributed to its high content of oleic acid, which may affect the plasma lipid/lipoprotein profiles, and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of human disease. An overview of analytical methods for the measurement of polyphenols in olive oil is presented. In principle, the analytical procedure for the determination of individual phenolic compounds in virgin olive oil involves three basic steps: extraction from the oil sample, analytical separation, and quantification. A great number of procedures for the isolation of the polar phenolic fraction of virgin olive oil, utilizing two basic extraction techniques, LLE or SPE, have been included. The reviewed techniques are those based on spectrophotometric methods, as well as analytical separation (gas chromatography (GC), high-performance liquid chromatography (HPLC), and capillary electrophoresis (CE)). Many reports in the literature determine the total amount of phenolic compounds in olive oils by spectrophometric analysis and characterize their phenolic patterns by capillary gas chromatography (CGC) and, mainly, by reverse phase high-performance liquid chromatography (RP-HPLC); however, CE has recently been applied to the analysis of phenolic compound of olive oil and has opened up great expectations, especially because of the higher resolution, reduced sample volume, and analysis duration. CE might represent a good compromise between analysis time and satisfactory characterization for some classes of phenolic compounds of virgin olive oils.

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“…These constituents may also serve to distinguish olive oils originating from different regions. Olive oil, especially extra-virgin oil also contains small amounts of hydroxytyrosol, secoiridoids, lignans (Bianco et al, 1999(Bianco et al, , 2001De Nino et al, 2005) and other compounds thought to possess anticancer properties (i.e., squalene and terpenoids) (Fabiani et al, 2002;Owen et al, 2004). In spite of its economical importance and metabolic peculiarities, very few data are available on gene sequences controlling the main metabolic pathways.…”

Section: Allergenic Proteins Name Molecular Mass (Kdalton) Familymentioning

confidence: 99%

“…europaea) trees through micro-grafting The phenolic compounds have shown their relevance in the production of virgin olive oil, typical food of the Mediterranean culture because of their bioactive contribution to sensory characteristics, to stability toward autoxidation, and to human health beneficial effects , Servili et al, 2004. Olive fruit pulp naturally possesses a bitter taste due to the presence of the glycoside oleuropein (photo 6), (Bianco et al, 1999(Bianco et al, , 2001De Nino et al, 2005). The olive tree and its products can be damaged from many diseases and pests.…”

Section: Olive Germplasm Characterizationmentioning

confidence: 99%