Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures.

摘要: The extraction procedures (solid/liquid SPE and liquid/liquid LLE) HPLC separation quantification methods of polyphenolic compounds have been checked in virgin olive oils order to explain the differences content reported literature. work has carried out on prepared from one cultivar produced under same protocol. are practically equivalent, but technique is more favorable because it faster simpler. It proved that chromatographic features method chemical expression concentrations may greatly affect final values. Thus, analytical method, total concentration values polyphenols oil show variations 18% 80%, according formality as gallic acid, caffeic or tyrosol equivalents. role nature spectrophotometric phenols internal standard also discussed, was found be an important source variation. A gradient with eluent mixture acetonitrile-sulfuric acid (0.1 mol/L), detection at 225 nm, quantitative calculation (expressed equivalents, THY(eq)) proposed.