Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Profile Of Phenolic Compounds Of Brazilian Virgin Olive Oils By Rapid Resolution Liquid Chromatography Coupled To Electrospray Ionisation Time-of-flight Mass Spectrometry (rrlc-esi-tof-ms).
Author: Ballus, Cristiano Augusto
Quirantes-Piné, Rosa
Bakhouche, Abdelhakim
da Silva, Luiz Fernando de Oliveira
de Oliveira, Adelson Francisco
Coutinho, Enilton Fick
da Croce, Dorli Mario
Segura-Carretero, Antonio
Godoy, Helena Teixeira
Abstract: In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.
Subject: Mass Spectrometry
Phenolic Compounds
Principal Component Analysis
Virgin Olive Oil
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2014.08.054
Date Issue: 2015
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File SizeFormat 
pmed_25306359.pdf1.55 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.