Polyphenolic content in five Tuscany cultivars of Olea europaea L.

被引：173
|
作者：
Romani, A
Mulinacci, N
Pinelli, P
Vincieri, FF
Cimato, A
机构：
[1] Univ Florence, Dipartimento Sci Farmaceut, I-50121 Florence, Italy
[2] CNR, Ist Propagazione Specie Legnose, I-50018 Florence, Italy
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 03期
关键词：
polyphenolic compounds; olive fruit; anthocyanins; oleuropein; verbascoside; solid-liquid extraction; HPLC-DAD; HPLC-MS;
D O I：
10.1021/jf980264t
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
In this study polyphenolic compounds extracted from olive fruits of five registered cultivars were analyzed. A solid-liquid extraction (LSE) procedure with Extrelut cartridge (diatomaceous earth) using different eluents was developed to obtain polyphenolic compounds. HPLC-DAD and HPLC-MS methods were applied for the quali-quantitative analysis of each fraction obtained from LSE. The results of this work show that the LSE procedure with diatomaceous earth cartridge supplies a rapid and reproducible fractioning method able to obtain a quantitative recovery of all compounds and to collect fractions directly analyzed by HPLC. A comparison among different cultivars shows significant quantitative differences in some polyphenols, such as verbascoside, anthocyanic compounds, and oleuropein derivatives.
引用
收藏
页码：964 / 967
页数：4
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