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Titolo:
Rapid evaluation of phenolic component profile and analysis of oleuropein aglycon in olive oil by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS)
Autore:
Caruso, D; Colombo, R; Patelli, R; Giavarini, F; Galli, G;
Indirizzi:
Univ Milan, Inst Pharmacol Sci, I-20133 Milan, Italy Univ Milan Milan Italy I-20133 Inst Pharmacol Sci, I-20133 Milan, Italy Catholic Univ Sacred Heart, I-20123 Milan, Italy Catholic Univ Sacred Heart Milan Italy I-20123 art, I-20123 Milan, Italy
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 4, volume: 48, anno: 2000,
pagine: 1182 - 1185
SICI:
0021-8561(200004)48:4<1182:REOPCP>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
POLYPHENOLS; HEALTH;
Keywords:
olive oil; APCI-MS and APCI-MS/MS; phenolic components; quantitative and qualitative analysis; oleuropein aglycon; catecholic compounds;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Caruso, D Univ Milan, Inst Pharmacol Sci, Via Balzaretti 9, I-20133 Milan,Italy Univ Milan Via Balzaretti 9 Milan Italy I-20133 33 Milan, Italy
Citazione:
D. Caruso et al., "Rapid evaluation of phenolic component profile and analysis of oleuropein aglycon in olive oil by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS)", J AGR FOOD, 48(4), 2000, pp. 1182-1185

Abstract

Epidemiological studies have linked the Mediterranean diet with a low incidence of cardiovascular diseases. Olive oil, the major fat component of this diet, is characterized by antioxidant properties related to their contentin catecholic components, particularly oleuropein aglycon. Therefore quantification of these components in edible oils may be important in determining the quality, and consequently its commercial value. The present method allows us to obtain the profile of the the phenolic components of the oil from the methanolic extracts of the crude olive oil. In particular tyrosol, hydroxytyrosol, elenolic acid, deacetoxyligstroside and deacetoxyoleuropein aglycons, ligstroside and oleuropein aglycons, and 10-hydroxy-oleuropein areclearly identified by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS). Moreover, oleuropein and its isoiners present in the oil are quantified by APCI-MS/MS analysis of the extracts without preliminary separation from other phenolic compounds.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/09/20 alle ore 20:00:28