IRIS Research product catalog (Sapienza University of Rome) · 2000 · 30 citations · 0 references
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AgricultureBiochemistryFood ScienceChromatographic AnalysisFood AnalysisFood ChemistryAroma CompoundsChromatographic Food AnalysisFatty Acid ChemistryOrganic AcidsPhenolic Compound AnalysisPhenolic Profile AnalysisChromatographic Analysis Of PhenolicsEdible Oil AnalysisOil ExtractionPhenolic Acids AnalysisPhenolic Compound ExtractionPhenolic Compound SeparationPhenolic Content AnalysisVegetable Oils
A method is proposed for the extraction and purification of the phenolic acids present in edible vegetable oils. An extract containing the acid compounds of virgin olive oils was investigated by HPLC. Four characteristic peaks were identified: vanillic acid (4-hydroxy-3-methoxybenzoic acid), vanillin (4-hydroxy-3- methoxybenzaldehyde), p-coumaric acid (trans-4-hydroxycinnamic acid) and ferulic acid (4-hydroxy-3-methoxycinnamic acid). These substances were confirmed by HPLC-mass spectrometry. Their determination in some edible vegetable oils was carried out by HPLC with spectrofluorimetric and UV detectors.