Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection.

@article{Selvaggini2006EvaluationOP,
  title={Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection.},
  author={Roberto Selvaggini and Maurizio Servili and Stefania Urbani and Sonia Esposto and Agnese Taticchi and Gianfrancesco Montedoro},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 8},
  pages={2832-8}
}
Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenyl alcohols, phenolic acids, secoiridoids such as the dialdehydic form of decarboxymethyl elenolic acid linked to (3,4-dihydroxyphenyl)ethanol or (p-hydroxypheny1)ethanol (3,4-DHPEA-EDA or p-HPEA-EDA) and an isomer of the oleuropein aglycon (3,4-DHPEA-EA), lignans such as (+)-1… CONTINUE READING
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