Development of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruits

Ferreira da Vinha, Ana; Andrade, Paula B.; Silva, Branca M.; Pereira, José A.; Valentão, Patrícia; Seabra, Rosa M.; Oliveira, M. Beatriz

http://hdl.handle.net/10284/9848

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Authors

Ferreira da Vinha, Ana

Abstract(s)

Polyphenolic compounds inliuence the sensorial properties of olive fruits and virgin olive oils and are imporlant markers for studying fruit characteristics of different cultivars and for controlling oil production processes . A few chromatographic methods have been used to study the phenolic compounds of olive fruit . This communication reports the development of a new HPLCIDAD methodology to separate, identify aml quanlily lhe phenolic compounds from Portuguese olive fruit cultivars (Cobrançosa, Madura/and Verdeal).

Keywords

Polyphenolic compounds Olive fruits HPLC/DAD methodology

URI

http://hdl.handle.net/10284/9848

Citation

Vinha, A.F., Andrade, P.B., Silva, B.M., Pereira, J.A., Valentão, P., Seabra, R.M., Oliveira, M.B.P.P. 2001. Development of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruits. Book of Abstracts-II Meeting of Requimte, p. 22-23.