Vinha, Ana F.Andrade, Paula B.Silva, Branca M.Pereira, J.A.Valentão, PatríciaSeabra, Rosa M.Oliveira, Beatriz2011-07-012011-07-012001Vinha, A.; Andrade, P.; Silva, B.M.; Pereira, J.A.; Valentão, P.; Seabra, R.; Oliveira, M.B.P.P., 2001. Development of an HPLC/DAD method for determination of phenolic profile in portuguese olive fruits. II Meeting of REQUIMTE. Monte da Caparica, 28 e 29 de Setembro de 2001. Livro de resumos: 502-503p..http://hdl.handle.net/10198/5553Polyphenolic compounds influence the sensorial properties 01 olive fruits and virgin olive oils and are important markers for studying fruit characteristics of different cultivars and for controlling oil production processes (Romani et aI., 1999). A few chromatographic methods have been used to study the phenolic compounds of olive fruit (Soler-Rivas et al., 2000; Capasso et al., 1992; Ficarra et al., 1991; de Laurentis et aI., 1997; Baracco et aI., 1995). This communication reports the development of a new HPLCIDAD methodology to separate, identify and quantity the phenolic compounds from Portuguese olive fruit cultivars (Cobrançosa, Madura/and Verdeal).engconference object