Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography–tandem mass spectrometry

Flores, María Isabel Alarcón; Romero‐González, Roberto; Vidal, José Luis Martı́nez

doi:10.1016/j.foodchem.2012.04.058

Cited by 94 publications

(31 citation statements)

References 29 publications

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“…The results obtained for each compound are 9.4, 3.1, 11.6, 11.2, 9.2, 28.5, 4.8, 11.6, 8.4, 11.2, 13.5, and 5.0 μg kg −1 . These results were found to be appropriate for the quantitation of the compounds in real samples (Alarcón Flores et al, ), whereas peak 10, though having the same retention time as that of benzoic acid, was confirmed not to be benzoic acid by its distinct mass spectrum shown by HPLC‐ESI–MS with higher resolution, and the conditions of the LC‐ESI–MS analysis are given in Table .…”

Section: Resultsmentioning

confidence: 92%

Distribution and Antioxidant Activities of Free, Conjugated, and Insoluble‐Bound Phenolics from Seven Species of the Genus Camellia

Fan

Xueqian

2018

J Americ Oil Chem Soc

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Free phenolic (FP), conjugated phenolic (CP), and insoluble-bound phenolic (IBP) acids were extracted from the seeds of seven species of oil-tea camellia and their antioxidant activities were evaluated. The results indicated that Camellia vietnamensis has the highest total phenolic content (TPC) (31.84 AE 0.11 g of gallic acid equivalent [GAE] kg −1 ) and that Camellia polyodontia has the lowest TPC (12.34 AE 0.22 g GAE kg −1 ) in the kernel. The average TPC among the species is similar in both the kernels and in the shells, and the content order of the three forms of phenolic compounds is FP > IBP > CP. HPLC-MS analysis showed the presence of 9-11 phenolic compounds in the FP, CP, or IBP extracts of the seven species of oil-tea camellia seed. Among the phenolics identified, ferulic acid, catechin, and epicatechin were the major contributors of antioxidant activity. Hierarchical cluster analysis conducted based on the phenolic properties showed that C. vietnamensis and Camellia semiserrata belong to the group characterized by high antioxidant capacities (FRAP, ferric-ion-reducing antioxidant power; ABTS assay), and Camellia chekiangoleosa and Camellia oleifera are arranged in a group with moderate phenolic properties. The other species constitute the third cluster with low phenolic content and antioxidant activity. The study demonstrated that oil-tea camellia seed contains significant amounts of phenolic acids. In addition, extracts from various parts of the seed could be interesting novel sources of natural antioxidants.

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Section: Resultsmentioning

confidence: 92%

Distribution and Antioxidant Activities of Free, Conjugated, and Insoluble‐Bound Phenolics from Seven Species of the Genus Camellia

Fan

Xueqian

2018

J Americ Oil Chem Soc

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“…Several researches aim at the separation, identification, and quantification of phenolic compounds in foods (Alarcón-Flores, Romero-Gonzáles, Garrido-Frenich, & Martínez-Vidal, 2012;Tuberoso et al, 2007). The quantification of these substances is influenced by the nature of the compound, extraction method employed, and presence of interfering substances such as waxes, terpenes, and chlorophyll.…”

Section: Grapementioning

confidence: 99%

Bioactive compounds of the lipid fractions of agro-industrial waste

Silva

Jorge

2014

Food Research International

131

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“…Additionally, the different strategies used to extract the polyphenolic fraction prior to chromatographic analysis were reviewed. The extraction of polyphenols from oils is based on solid‐phase extraction (Diol or C18 cartridges), the non‐polar fraction of the oil is first removed with hexane and then the polyphenol fraction is eluted with methanol . In oils, C18 columns are used as stationary phase for UHPLC analysis.…”

Section: Antioxidants In Fryingmentioning

confidence: 99%

Antioxidants in frying: Analysis and evaluation of efficacy

Márquez‐Ruiz

Méndez

Velasco

2014

Euro J Lipid Sci & Tech

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The action of antioxidants is well known under room temperature conditions during storage or at the moderate temperatures of the accelerated tests used to measure the oil stability. However, efficacy of antioxidants under frying conditions is far more difficult to be evaluated and defined because availability of air is lower and variable, and both oxidation and thermal reactions are simultaneously involved. This review is focused on the analysis and evaluation of efficacy of antioxidants in frying. Specific aspects of the action of natural and synthetic antioxidants at high temperature are discussed, and the most important methods used for the analysis of antioxidants and their efficacy are described. Addition of dimethylpolysiloxane (DMPS) was highly protective during discontinuous frying. Figure shows formation of polar compounds in high‐linoleic sunflower oil (HLSO) and high‐oleic sunflower oil (HOSO) with and without DMPS during discontinuous frying of potatoes at 180°C. Oil degradation was remarkedly decreased by DMPS addition since it is specifically active during the period in which the oil is not protected from the penetration of oxygen by the steam water from the fried food.

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Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography–tandem mass spectrometry

Cited by 94 publications

References 29 publications

Distribution and Antioxidant Activities of Free, Conjugated, and Insoluble‐Bound Phenolics from Seven Species of the Genus Camellia

Distribution and Antioxidant Activities of Free, Conjugated, and Insoluble‐Bound Phenolics from Seven Species of the Genus Camellia

Bioactive compounds of the lipid fractions of agro-industrial waste

Antioxidants in frying: Analysis and evaluation of efficacy

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