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.
MeSH
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 -