Publicação
Development of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruits
| Resumo: | Polyphenolic compounds influence the sensorial properties 01 olive fruits and virgin olive oils and are important markers for studying fruit characteristics of different cultivars and for controlling oil production processes (Romani et aI., 1999). A few chromatographic methods have been used to study the phenolic compounds of olive fruit (Soler-Rivas et al., 2000; Capasso et al., 1992; Ficarra et al., 1991; de Laurentis et aI., 1997; Baracco et aI., 1995). This communication reports the development of a new HPLCIDAD methodology to separate, identify and quantity the phenolic compounds from Portuguese olive fruit cultivars (Cobrançosa, Madura/and Verdeal). |
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| Autores principais: | Vinha, Ana F. |
| Outros Autores: | Andrade, Paula B.; Silva, Branca M.; Pereira, J.A.; Valentão, Patrícia; Seabra, Rosa M.; Oliveira, Beatriz |
| Ano: | 2001 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Polyphenolic compounds influence the sensorial properties 01 olive fruits and virgin olive oils and are important markers for studying fruit characteristics of different cultivars and for controlling oil production processes (Romani et aI., 1999). A few chromatographic methods have been used to study the phenolic compounds of olive fruit (Soler-Rivas et al., 2000; Capasso et al., 1992; Ficarra et al., 1991; de Laurentis et aI., 1997; Baracco et aI., 1995). This communication reports the development of a new HPLCIDAD methodology to separate, identify and quantity the phenolic compounds from Portuguese olive fruit cultivars (Cobrançosa, Madura/and Verdeal). |
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