Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method

被引：91
|
作者：
Ouni, Youssef [1 ]
Taamalli, Ameni [1 ]
Gomez-Caravaca, Ana Maria [2 ]
Segura-Carretero, Antonio [2 ]
Fernandez-Gutierrez, Alberto [2 ]
Zarrouk, Mokhtar [1 ]
机构：
[1] Ctr Biotechnol Borj Cedria, Lab Caracterisat & Qual Huile dOlive, Hammam Lif 2050, Tunisia
[2] Univ Granada, Dept Analyt Chem, E-18071 Granada, Spain
来源：
FOOD CHEMISTRY | 2011年 / 127卷 / 03期
关键词：
Rapid resolution liquid chromatography; Mass spectrometry; Olive oil; Phenolic compounds; Geographical area; FRACTION; SPANISH; SPECTROMETRY; POLYPHENOLS; VOLATILE; ACIDS;
D O I：
10.1016/j.foodchem.2011.01.068
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The phenolic compounds present in seven samples of olive fruits were analysed by a rapid and resolutive LC-ESI-TOF MS method. All samples were collected during the normal picking period for olive oil production, in central and south Tunisia, and were obtained from the Oueslati variety cultivated in different olive growing areas. In the Tunisian samples, 22 compounds have been characterised by LC-ESI-TOF MS analysis. Results showed no qualitative differences in the phenolic fractions between virgin olive oils from different geographical region. However, significant quantitative differences were observed in a wide number of phenolic compounds. These results permit to use the phenolic fractions as an indicator of each region. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1263 / 1267
页数：5
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