Ferreira da Vinha, AnaAndrade, Paula B.Silva, Branca M.Pereira, José A.Valentão, PatríciaSeabra, Rosa M.Oliveira, M. Beatriz2021-04-302021-04-302001-09Vinha, 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.http://hdl.handle.net/10284/9848Polyphenolic 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).engPolyphenolic compoundsOlive fruitsHPLC/DAD methodologyconference object