SIMPLE AND HYDROLYZABLE PHENOLIC-COMPOUNDS IN VIRGIN OLIVE OIL .1. THEIR EXTRACTION, SEPARATION, AND QUANTITATIVE AND SEMIQUANTITATIVE EVALUATION BY HPLC

被引：744

作者：

MONTEDORO, G

SERVILI, M

BALDIOLI, M

MINIATI, E

机构：

[1] Istituto di Industrie Agrarie, University of Perugia, 06100 Perugia, Via S. Costanzo

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 09期

关键词：

D O I：

10.1021/jf00021a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Phenolic compounds have a fundamental importance in the nutritional and sensory characteristics of virgin olive oil. Problems regarding their qualitative and quantitative evaluation have not been completely solved; hence, in this paper the extractive and HPLC methods of analysis are examined and some modifications are presented. By means of these techniques, elenolic acid and four unknown compounds having phenolic behavior were separated from virgin olive oil. Four of them were correlated with total phenols evaluated by means of the Folin-Ciocalteu reagent, and two of them were correlated with olive oil autoxidation stability.

引用

页码：1571 / 1576

页数：6

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