Grasas y Aceites, Vol 47, No 3 (1996)

On the determination of minor phenolic acids of virgin olive oil by RP-HPLC


https://doi.org/10.3989/gya.1996.v47.i3.855

M. Tsimidou
Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle Univ. of Thessaloniki, Greece

M. Lytridou
Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle Univ. of Thessaloniki, Greece

D. Boskou
Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle Univ. of Thessaloniki, Greece

A. Pappa-Louisi
Laboratory of Physical Chemistry, Faculty of Chemistry, Aristotle Univ. of Thessaloniki, Greece

F. Kotsifaki
Mediterranean Agronomic Institute of Chania, Greece

C. Petrakis
Mediterranean Agronomic Institute of Chania, Greece

Abstract


The objective of this study was the detection and determination of four minor phenolic acids present in the polar fraction of olive oil. Gallic, homovanillic, caffeic and ferulic acids, were separated on RP-HPLC and detected by using three different systems. Detection limits were determined for the four compounds. Variable wavelength UV detectors were found to be more suitable than diode array for quantitative information. However, diode array was required for qualitative information for unknown components present in olive oil. For the determination of sensitive phenolic compouds present in minor amounts the use of a more sensitive system, such as the electrochemical detector, was necessary.

Keywords


Diode array detector; Electrochemical detector; High performance liquid chromatography; Phenolic acid; UV detector; Virgin olive oil;

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