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Cited by 207

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Separation and Identification of Phenolic Compounds in Olive Oil by Coupling High-Performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)

Christophoridou, Stella, Dais, Photis, Tseng, Li-Hong, Spraul, Manfred·2005·Journal of Agricultural and Food Chemistry

Abstract

This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil.

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Metadata

Authors
Christophoridou, S., Dais, P., Tseng, L.-H., & Spraul, M.
Venue
Journal of Agricultural and Food Chemistry
Published
2005-05-12
Volume
53
Issue
12
Pages
4667-4679
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
OpenAlex
W2007901537
Cited by
207
References
1
FWCI
9.33
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Separation and Identification of Phenolic Compounds in Olive Oil by Coupling High-Performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR). https://app.cochat.ai/papers/10.1021/jf040466r
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Christophoridou, S., Dais, P., Tseng, L.-H., & Spraul, M. (2005). Separation and Identification of Phenolic Compounds in Olive Oil by Coupling High-Performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR). Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf040466r

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