Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/723
Título: Development and evaluation of an HPLC/DAD method for the analysis of phenolic compounds from olive fruits
Autor: Vinha, A.F.
Silva, B.M.
Andrade, P.B.
Seabra, R.M.
Pereira, J.A.
Oliveira, M.B.P.P.
Palavras-chave: High performance liquid chromatography
Diodes
Phenols
Data: 2002
Editora: Marcel Dekker
Citação: Vinha, A.F.; Silva, B.M.; Andrade, P.B.; Seabra, R.M.; Pereira, J.A.; Oliveira, M.B.P.P. (2002) - Development and evaluation of an HPLC/DAD method for the analysis of phenolic compounds from olive fruits. Journal Liquid Chromatography & Related Technologies. ISSN 1082-6076. 25:1, p. 51-160
Resumo: A new HPLC/DAD methodology for separating nine phenolic compounds is described. This methodology is applied to the definition of qualitative and quantitative profiles of three Portuguese olive fruit cultivars (Cobrançosa, Madural and Verdeal). Two different extraction methods were needed for the complete definition of their profiles, one of them including a Sep-pack C18 cleaning step. The chromatographic separation was achieved using a Spherisorb ODS2 (25.0 × 0.46 cm; 5 μm, particle size) column. The solvent system used was a gradient of water-formic acid (19:1) and methanol, with a flow rate of 0.9 mL/min. The detection limit values for phenolic compounds were between 0.04 and 4.32 μg/mL and the method was precise. As a general rule, the recovery values were high. This technique can also be useful in the discrimination of Portuguese olive fruit cultivars
Peer review: yes
URI: http://hdl.handle.net/10198/723
ISSN: 1082-6076
Aparece nas colecções:PTV - Artigos em Revistas Indexados ao ISI/Scopus

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Vinha et al., 2002, J. Liq. Chrom. & Rel. Technolo., 25, 151-160.pdf1,15 MBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.