Among other minor constituents, virgin olive oil contains also phenolic compounds, the main responsible for its resistence to oxidation and organoleptic properties. Flavonoids, like luteolin and apigenin, are a class of such compounds. They can give useful information on the state and the origin of the oil; but, despite their recognition in the olive oil some decades ago, their analysis is not easy, even by the use of modern instruments, as HPLC equipment, which needs long procedures and numerous standard compounds. In this work a new analytical procedure is descrribed for selective extraction and recognition of flavonoids present in the olive oil, which seems promising both for the separation and determination of each component of this class of compounds.
Detection of flavonoids in olive oil
ANDREONI, NARCISO;
2006-01-01
Abstract
Among other minor constituents, virgin olive oil contains also phenolic compounds, the main responsible for its resistence to oxidation and organoleptic properties. Flavonoids, like luteolin and apigenin, are a class of such compounds. They can give useful information on the state and the origin of the oil; but, despite their recognition in the olive oil some decades ago, their analysis is not easy, even by the use of modern instruments, as HPLC equipment, which needs long procedures and numerous standard compounds. In this work a new analytical procedure is descrribed for selective extraction and recognition of flavonoids present in the olive oil, which seems promising both for the separation and determination of each component of this class of compounds.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
