High-performance liquid chromatography of selected phenolic compounds in olive oils |
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| Authors: | M. Akasbi D. W. Shoeman A. Saari Csallany |
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| Affiliation: | (1) Present address: Ecole Nationale d’Agriculture de Meknes Meknes, Morocco;(2) Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 55108 St. Paul, MN |
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| Abstract: | A reverse-phase high-performance liquid chromatographic technique with isocratic elution has been developed to separate and quantitate the major phenolic compounds of the hydroalcoholic extracts of olive oils. Hydroxytyrosol, tyrosol, caffeic acid,p-hydroxyphenylacetic acid and homovanillic acid were analyzed on a μBonapak C18 column with an acetonitrile/water/acetic acid (20:90:0.18, vol/vol/vol) mixture as a mobile phase. Electrochemical detection provided selectivity as well as sensitivity. The method was applied to the analysis of the most important phenolic compounds in olive oils. |
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| Keywords: | Caffeic acid electrochemical detection HPLC homovanillic acid hydroxytyrosol olive oil p-hydroxyphenylacetic acid tyrosol |
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