GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil

Autor:	P. Konstantinou, F. Angerosa, L. Di Giacinto, Nicola d'Alessandro
Rok vydání:	1995
Předmět:	Tyrosol chemistry.chemical_compound Chromatography chemistry Oleuropein Mass spectrum Hydroxytyrosol General Chemistry Phenols Methanol Gas chromatography–mass spectrometry General Agricultural and Biological Sciences Olive oil
Zdroj:	Journal of Agricultural and Food Chemistry. 43:1802-1807
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00055a010
Popis:	A new gas chromatographic method for detection of phenolic compounds in virgin olive oils was developed. Identification of chromatographic peaks was made by mass selective detection. The presence of a main peak at m/z 192 or at m/z 280, related only to tyrosol and hydroxytyrosol, evident in the mass spectra of linked phenols, was very profitable for assigning the phenolic nature to minor polar compounds extracted by methanol from virgin olive oil. Twelve structures are possible, and some of them are deemed more likely on the basis of the chemical behavior of the compounds studied. The presence of a ligstrosid aglycon containing no carbomethoxy group and of oleuropein aglycon derivatives was evidenced.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e4f04ebcadcc4c8b89635f419a9aa61d https://doi.org/10.1021/jf00055a010 Zobrazit plný text záznamu