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

2001-05Journal article Open access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorAndrade, P.B.
dc.contributor.authorSilva, B.M.
dc.contributor.authorPereira, J.A.
dc.contributor.authorValentão, P.
dc.contributor.authorSeabra, R.M.
dc.contributor.authorOliveira, M.B.P.P.
dc.date.accessioned2021-04-21T15:36:12Z
dc.date.available2021-04-21T15:36:12Z
dc.date.issued2001-05
dc.description.abstractPhenolics are characteristic constituents of green plants occurring in virtually all parts of the plant but with quantitative distributions that vary between different organs of the plant and within different populations of the same plant species. Phenolics in olive pulp and oil constitute a complex mixture and the complete chemical nature has not, as yet, been elucidated1 Phenolic compounds may contribute to fruit quality in a number of ways; for example, by contributing to sensory attributes, such as colour and flavour, and through the contribution of some specific phenolics, in particular oleuropein, to the intense bitterness of the olive fruit. Factors contributing to the variability in phenolic distribution include cultivar and genetics, geographical origin, maturity, climate, position on tree, rootstock and agricultural practices. In the case of processed products, technological processes to which olive fruits are exposed may also impact significantly on the phenolic content. Here we studied the following aspects of the determination of polyphenols in Portuguese olive fruits: extraction, chromatographic separation, and quantification.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, 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. Livro de Atas 5º Encontro de Química dos Alimentos. 502-503. ISBN: 972-98476-2-2pt_PT
dc.identifier.isbn972-98476-2-2
dc.identifier.urihttp://hdl.handle.net/10284/9748
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.subjectPortuguese olive fruitspt_PT
dc.subjectPhenolic profilept_PT
dc.subjectHPLC/DAD methodpt_PT
dc.titleDevelopment of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruitspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage503pt_PT
oaire.citation.startPage502pt_PT
oaire.citation.titleLivro de Actas do 5º Encontro de Química de Alimentospt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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