Loading...
Publication
Development and evaluation of an HPLC-DAD method for the phenolic compounds from olive fruits
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 325.2 KB | Adobe PDF |
Advisor(s)
Abstract(s)
A new HPLC=DAD methodology for separating nine phenolic compounds is described. This methodology is applied to the definition of qualitative and quantitative profiles of three Portuguese olive fruit cultivars (Cobranc¸osa, Madural and Verdeal). Two different extraction methods were needed for the complete definition of their profiles, one of them including a Sep-pack C18 cleaning step.The chromatographic separation was achieved using a Spherisorb ODS2 (25.060.46 cm; 5 mm, particle size) column.The solvent system used was a gradient of water-formic acid (19:1) and methanol, with a flow rate of 0.9 mL=min.
The detection limit values for phenolic compounds were between 0.04 and 4.32 mg=mL and the method was precise. As ageneral rule, the recovery values were high. This technique can also be useful in the discrimination of Portuguese olive fruit cultivars.
Description
Keywords
Citation
Ana F. Vinha , Branca M. Silva , Paula B. Andrade , Rosa M. Seabra , José A. Pereira & M. Beatriz Oliveira (2002) Development and evaluation of an HPLC-DAD method for the phenolic compounds from olive fruits. Journal of Liquid Chromatography & Related Technologies, 25:1, 151-160, DOI: 10.1081/JLC-100108546
Publisher
Taylor & Francis