Analysis by HPLC-MS/MS of biophenolic components in olives and oils

The aim of this work was to analyze by HPLC-MS-MS natural biophenolic compounds in complex natural samples like olives and olive oils. Eleven benzoic and cinnamic acids, vanillin and other eight biophenolic compounds were studied by liquid chromatography-atmospheric pressure ionization mass spectrometry/mass spectrometry with a Turbo Ion source in the negative mode. To confirm the specific presence. with great sensitivity, of such compounds in olive samples, in brine samples and in extravirgin olive oil the fragmentation of precursor ions into the product species acquisition was used in Multiple Reaction Monitoring (MRM) mode.