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Development and evaluation of an HPLC-DAD method for the phenolic compounds from olive fruits

2002Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSilva, Branca M.
dc.contributor.authorAndrade, Paula B.
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorPereira, José A.
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2020-09-14T09:01:39Z
dc.date.available2020-09-14T09:01:39Z
dc.date.issued2002
dc.description.abstractA 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAna 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-100108546pt_PT
dc.identifier.doi10.1081/JLC-100108546pt_PT
dc.identifier.issn1082-6076
dc.identifier.urihttp://hdl.handle.net/10284/8961
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relationFundação para a Ciência e a Tecnologia (PRAXIS XXI=BD=21339=99).pt_PT
dc.relation.publisherversionhttp://www.tandfonline.compt_PT
dc.titleDevelopment and evaluation of an HPLC-DAD method for the phenolic compounds from olive fruitspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage160pt_PT
oaire.citation.issue25pt_PT
oaire.citation.startPage151pt_PT
oaire.citation.titleJournal of Liquid Chromatography and Related Technologiespt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameSilva
person.givenNameAna Cristina
person.givenNameBranca Maria
person.identifier1033309
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-idBD1F-B24D-89A9
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0002-5610-8024
person.identifier.scopus-author-id7005615589
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication26c68872-1849-4895-a48d-72ccffbc02df
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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