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Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR).
J Agric Food Chem. 2005 Jun 15; 53(12):4667-79.JA

Abstract

This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil.

Authors+Show Affiliations

NMR Laboratory, Department of Chemistry, University of Crete, 71409 Iraklion, Crete, Greece.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15941298

Citation

Christophoridou, Stella, et al. "Separation and Identification of Phenolic Compounds in Olive Oil By Coupling High-performance Liquid Chromatography With Postcolumn Solid-phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)." Journal of Agricultural and Food Chemistry, vol. 53, no. 12, 2005, pp. 4667-79.
Christophoridou S, Dais P, Tseng LH, et al. Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR). J Agric Food Chem. 2005;53(12):4667-79.
Christophoridou, S., Dais, P., Tseng, L. H., & Spraul, M. (2005). Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR). Journal of Agricultural and Food Chemistry, 53(12), 4667-79.
Christophoridou S, et al. Separation and Identification of Phenolic Compounds in Olive Oil By Coupling High-performance Liquid Chromatography With Postcolumn Solid-phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR). J Agric Food Chem. 2005 Jun 15;53(12):4667-79. PubMed PMID: 15941298.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR). AU - Christophoridou,Stella, AU - Dais,Photis, AU - Tseng,Li-Hong, AU - Spraul,Manfred, PY - 2005/6/9/pubmed PY - 2005/8/18/medline PY - 2005/6/9/entrez SP - 4667 EP - 79 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 12 N2 - This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15941298/Separation_and_identification_of_phenolic_compounds_in_olive_oil_by_coupling_high_performance_liquid_chromatography_with_postcolumn_solid_phase_extraction_to_nuclear_magnetic_resonance_spectroscopy__LC_SPE_NMR__ DB - PRIME DP - Unbound Medicine ER -