The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection
Abstract
A simple analytical method for the quantitative determination of phenols, flavones, and lignans in virgin olive oils was developed. The polar fraction was isolated from small amounts of oil sample (2.5 g) by solid-phase extraction (SPE) using diol-phase cartridges, and the extract was analyzed by reversed-phase HPLC coupled with diode array UV detection. Chromatographic separation of pinoresinol, cinnamic acid, and 1-acetoxypinoresinol was achieved. Repeatability (RSD < 6.5%), recovery (> 90%), and response factors for each identified component were determined. SPE on amino-phase cartridges was used for isolating acidic phenols and as an aid for phenol identification. For the first time, 2-(4-hydroxyphenyl)ethyl acetate was detected in olive oils. The aldehydic structure of the ligstroside aglycon was confirmed by NMR spectroscopy. The colorimetric determination of total o-diphenolic compounds by reaction with molybdate was consistent with their HPLC determination. Differences between results obtained by liquid-liquid extraction and SPE were not statistically significant.
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Cites
Montedoro, G., Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., & Macchioni, A. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00035a076 · Cited by 471
Phenolic Compounds in Spanish Olive Oils
Brenes, M., García, A., García, P., Rios, J. J., & Garrido, A. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990009o · Cited by 361
Pirisi, F. M., Cabras, P., Cao, C. F., Migliorini, M., & Muggelli, M. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf991137f · Cited by 225
Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil
Brenes, M., Hidalgo, F. J., García, A., Rios, J. J., García, P., Zamora, R., & Garrido, A. (2000) · Journal of the American Oil Chemists' Society · doi:10.1007/s11746-000-0115-4 · Cited by 178
Angerosa, F., d’Alessandro, N., Corana, F., & Mellerio, G. G. (1996) · Journal of Chromatography A · doi:10.1016/0021-9673(95)01375-x · Cited by 117
Tsimidou, M. Z., Papadopoulos, G., & Boskou, D. (1992) · Food Chemistry · doi:10.1016/0308-8146(92)90258-4 · Cited by 105
Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis
Gutiérrez, F., Albi, M. A., PALMA, R. M., Ríos, J. J., & Olías, J. M. (1989) · Journal of Food Science · doi:10.1111/j.1365-2621.1989.tb08569.x · Cited by 93
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Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carretero, A., Fernández-Gutiérrez, A., & Lercker, G. (2007) · Molecules · doi:10.3390/12081679 · Cited by 784
Strategies for the determination of bioactive phenols in plants, fruit and vegetables
Robards, K. (2003) · Journal of Chromatography A · doi:10.1016/s0021-9673(03)00058-x · Cited by 405
Physicochemical properties and bioactive compounds of selected seed oils
Nyam, K. L., Tan, C. P., Lai, O. M., Long, K., & Che Man, Y. B. (2009) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2009.03.006 · Cited by 353
Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review
Fernández-Mar, M. I., Mateos, R., García-Parrilla, M. C., Puertas, B., & Cantos-Villar, E. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2011.08.023 · Cited by 347
Self-citationNutritional and other health properties of olive pomace oil
Mateos, R., Sarria, B., & Bravo, L. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1698005 · Cited by 78
Self-citationAntibacterial activity and chemicaL constitutions of Olea europaea L. leaf extracts
KORUKLUOGLU, M., SAHAN, Y., YIGIT, A., OZER, E. T., & GÜCER, S. (2010) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2008.00318.x · Cited by 67
Majidi, S. M., & Hadjmohammadi, M. R. (2019) · Journal of Separation Science · doi:10.1002/jssc.201900234 · Cited by 65
Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel
Phuong, N. N. M., Le, T. T., Dang, M. Q., Van Camp, J., & Raes, K. (2020) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2020.05.008 · Cited by 64
Medina, I., Tombo, I., Satué-Gracia, M. T., German, J. B., & Frankel, E. N. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011126y · Cited by 57
González-Rámila, S., Sarriá, B., Seguido, M. A., García-Cordero, J., Mateos, R., & Bravo, L. (2022) · European Journal of Nutrition · doi:10.1007/s00394-022-03001-y · Cited by 24
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Metadata
- Authors
- Mateos, R., Espartero, J. L., Trujillo, M., Ríos, J. J., León-Camacho, M., Alcudia, F., & Cert, A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-05-01
- Volume
- 49
- Issue
- 5
- Pages
- 2185-2192
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1990579693
- Cited by
- 472
- References
- 7
- FWCI
- 8.02
- Type
- journal article
- Language
- en
- Open access
- closed
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