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Development of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruits

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Summary: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).
Main Authors:Vinha, Ana F.
Other Authors:Andrade, Paula B.; Silva, Branca M.; Pereira, J.A.; Valentão, Patrícia; Seabra, Rosa M.; Oliveira, Beatriz
Year:2001
Country:Portugal
Document type:conference output
Access type:open access
Associated institution:Instituto Politécnico de Bragança
Language:English
Origin:Biblioteca Digital do IPB

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