Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS.
A simple and reproducible method for qualitative and quantitative analysis of phenolic compounds in virgin olive oils by solid-phase extraction (SPE), high performance liquid chromatography with diode array detector (HPLC-DAD), and HPLC-mass spectrometry (MS) in tandem mode was developed. The polar fraction was obtained from samples of three different virgin olive oils. Detection and quantification were performed at 280, 240, and 320 nm. For identification purposes, HPLC-MS/MS was equipped with turbo ion spray source in the negative-ion mode. Twenty compounds of twenty-three detected and quantified were characterized. The method showed satisfactory linearity (r > 0.99), good recovery, satisfactory precision, and appropriate limits of detection (LOD) and quantification (LOQ).
de la Torre-Carbot
Karina
K
Departament de Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avda. Joan XXIII s/n 08028 Barcelona, Spain.
Jauregui
Olga
O
Gimeno
Eva
E
Castellote
Ana I
AI
Lamuela-Raventós
Rosa M
RM
López-Sabater
M Carmen
MC
D001547:Benzaldehydes / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005419:Flavonoids / Q000032:analysis; D005960:Glucosides / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis; D057888:Iridoid Glucosides; D039823:Iridoids; D013058:Mass Spectrometry / Q000379:methods*; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D011714:Pyrans / Q000032:analysis; D012680:Sensitivity and Specificity
D001547:Benzaldehydes; D005419:Flavonoids; D005960:Glucosides; D062385:Hydroxybenzoates; D057888:Iridoid Glucosides; D039823:Iridoids; D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D011714:Pyrans; C002769:oleuropein; C445380:ligstroside; C100058:vanillin; C017616:phenolic acid