University of PardubiceFaculty of Chemical Technology

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Optimization and validation of an HPLC-PDA/ESI-MS method for the determination of polyphenols in extra virgin olive oils.

Authors: Klikarová Jitka | Oriana Colletta | Francesco Cacciola | Paola Dugo | Česlová Lenka | Luigi Mondello

Year: 2018

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Optimization and validation of an HPLC-PDA/ESI-MS method for the determination of polyphenols in extra virgin olive oils.	Olive oil is one of the main sources of fats in the Mediterranean diet and is well known for its beneficial effects on human health. For instance, olive oil prevents breast and colon cancers, diabetes, cardiovascular, autoimmune and inflammatory diseases and does have a positive effect on blood pressure. All of these oil benefits are mainly attributed to occurring fatty acids or phenolic compounds in there. Polyphenols are minor compounds contained in olive oil and are responsible for organoleptic (especially bitterness), nutritional, and antioxidant features to this product. This group of compounds could be also used for monitoring the quality of the product. After optimization of extraction procedure, the coupling of reversed phase HPLC with photodiode array and mass spectrometry detection was used for analysis of the polyphenolic contents in a large array of extra virgin olive oils. For this task, an Ascentis Express C18 column with a mobile phase consisted of water with 0.1% acetic acid and acetonitrile with 0.1% acetic acid was used. The optimized method was validated and used for quantitative analysis of polyphenols in the samples tested.	polyphenols; olive oils; HPLC