HPLC-DAD and GC-MS analysis of phenolic compounds in extra virgin olive oils

dc.contributor.author	Προεστός, Χαράλαμπος	el
dc.contributor.author	Κομαΐτης, Μ.	el
dc.contributor.author	Ζουμπουλάκης, Παναγιώτης	el
dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.date.accessioned	2015-06-07T23:03:52Z
dc.date.issued	2015-06-08
dc.identifier.uri	http://hdl.handle.net/11400/15603
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.greeklipidforum.gr	en
dc.subject	Φαινόλες
dc.subject	Έξτρα παρθένο ελαιόλαδο
dc.title	HPLC-DAD and GC-MS analysis of phenolic compounds in extra virgin olive oils	en
heal.type	conferenceItem
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	2013-03-29
heal.bibliographicCitation	Προεστός, Χ., Κομαΐτης, Μ., Ζουμπουλάκης, Π. και Σινάνογλου, Β. (2013) HPLC-DAD and GC-MS analysis of phenolic compounds in extra virgin olive oils. Στο 5ο Πανελλήνιο Συνέδριο: Σύγχρονες τάσεις στον τομέα των λιπιδίων, Βιβλίο περιλήψεων. 29 Μαρτίου 2013. Αθήνα, σ.49	el
heal.abstract	Phenolic compounds in Greek olive oils were analyzed by reverse phase high performance liquid chromatography (RP-HPLC) with diode array detector (DAD) and by GC–MS after extraction with methanol:water 80:20 and derivatization with bis (trimethylsilyl) trifluoracetamide and trimethylchlorosilane (BSTFA:TMCS 99:1). Tyrosol, hydroxytyrosol and the decarbomethoxy ligstroside and oleuropein aglycons in the dialdehydic forms were the most abundant compounds. 3,4 dihydroxyphenylacetaldehyde, syringaldehyde, the cis form of ferulic acid, phydroxybenzoic acid, caffeic acid and luteolin were identified. Phenolic compounds, mainly polyphenols are bioactive compounds in virgin olive oil and they have been related to the stability of the oil. Several reports mention natural antioxidants such as polyphenols in olive oil for their antivascular and antimicrobial effect on human health. Total phenolics were also determined by the Folin-Ciocalteu colorimetric method. Fatty acids in the examined samples were determined by gas chromatography (GC) with FID detection.	en
heal.fullTextAvailability	true
heal.conferenceName	5ο Πανελλήνιο Συνέδριο: Σύγχρονες τάσεις στον τομέα των λιπιδίων	el
heal.conferenceItemType	poster