NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil

被引：22

作者：

Olmo-Cunillera, Alexandra ^{[1
]}

Lopez-Yerena, Anallely ^{[1
]}

Lozano-Castellon, Julian ^{[1
,2
]}

Tresserra-Rimbau, Anna ^{[2
]}

Vallverdu-Queralt, Anna ^{[1
,2
,3
]}

Perez, Maria ^{[1
,4
]}

机构：

[1] Univ Barcelona, Inst Nutr & Food Safety INSA UB, Fac Pharm & Food Sci, Dept Nutr Food Sci & Gastron XaRTA, Barcelona, Spain

[2] Inst Salud Carlos III ISCIII, MP Fisiopatol Obesidad & Nutr CIBEROBN, Consorcio CIBER, Madrid, Spain

[3] Univ Rovira & Virgili, Hosp Univ St Joan de Reus, Inst Invest Pere Virgili IISPV, Dept Bioquim & Biotecnol,Unitat Nutr Humana, Reus, Spain

[4] Univ Barcelona, Fac Pharm & Food Sci, Organ Chem Lab, Santa Coloma De Gramenet, Spain

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2020年 / 100卷 / 05期

关键词：

flavonoids; lignans; secoiridoids; tyrosol; hydroxytyrosol; phenolic acids; PERFORMANCE LIQUID-CHROMATOGRAPHY; MAGNETIC-RESONANCE-SPECTROSCOPY; MAJOR SECOIRIDOID DERIVATIVES; SOLID-PHASE EXTRACTION; PHENOLIC-COMPOUNDS; QUANTITATIVE MEASUREMENT; GEOGRAPHICAL ORIGIN; H-1-NMR; ANTIOXIDANT; OLEOCANTHAL;

D O I：

10.1002/jsfa.10173

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, has aroused interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) spectroscopy is an appropriate tool for the accurate quantification of minor compounds in complex food matrices, such as polyphenols in olive oil. Flavonoids, lignans, secoiridoids and phenolic acids and alcohols in EVOO have been identified and quantified by NMR. This review provides an overview of the major developments in the structural elucidation of polyphenol compounds in EVOO. (c) 2019 Society of Chemical Industry

引用

页码：1842 / 1851

页数：10

共 50 条

[1] Extra Virgin Olive Oil's Polyphenols: Biological Activities
Visioli, Francesco
Bernardini, Elena
[J]. CURRENT PHARMACEUTICAL DESIGN, 2011, 17 (08) : 786 - 804
[2] Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
Serreli, Gabriele
Deiana, Monica
[J]. ANTIOXIDANTS, 2018, 7 (12)
[3] Stimulation of brown adipose tissue by polyphenols in extra virgin olive oil
Rodriquez, L. Melguizo
Illescas-Montes, R.
Costela-Ruiz, V. J.
Garcia-Martinez, O.
[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021, 61 (20) : 3481 - 3488
[4] Price analysis of extra virgin olive oil
DAdamo, Idiano
Falcone, Pasquale Marcello
Gastaldi, Massimo
[J]. BRITISH FOOD JOURNAL, 2019, 121 (08): : 1899 - 1911
[5] Oil Pulling and Polyphenols: Treatment of Gingivitis Patients with 'Itri Extra-Virgin Olive Oil'
Zumbo, Giulia
Corridore, Denise
Sciscione, Samantha
Stamegna, Claudio
Guerra, Fabrizio
Polimeni, Antonella
Vozza, Iole
[J]. JOURNAL OF CLINICAL MEDICINE, 2023, 12 (16)
[6] Enhanced detection of aldehydes in Extra-Virgin Olive Oil by means of band selective NMR spectroscopy
Dugo, Giacomo
Rotondo, Archimede
Mallamace, Domenico
Cicero, Nicola
Salvo, Andrea
Rotondo, Enrico
Corsaro, Carmelo
[J]. PHYSICA A-STATISTICAL MECHANICS AND ITS APPLICATIONS, 2015, 420 : 258 - 264
[7] A statistical tool to determine the quality of extra virgin olive oil (EVOO)
Simona Violino
Cosimo Taiti
Elettra Marone
Federico Pallottino
Corrado Costa
[J]. European Food Research and Technology, 2022, 248 : 2825 - 2832
[8] A statistical tool to determine the quality of extra virgin olive oil (EVOO)
Violino, Simona
Taiti, Cosimo
Marone, Elettra
Pallottino, Federico
Costa, Corrado
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022, 248 (11) : 2825 - 2832
[9] Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
Rohman, A.
Man, Y. B. Che
[J]. FOOD RESEARCH INTERNATIONAL, 2010, 43 (03) : 886 - 892
[10] Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil
Eggertson, Edward Curran
Venturini, Francesca
[J]. SENSORS, 2023, 23 (17)

← 1 2 3 4 5 →