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.
HPLC ANALYSIS OF THE BENZOIC AND CINNAMIC ACIDS IN EDIBLE VEGETABLE OILS / Cartoni, Giampaolo; Coccioli, Franco; Jasionowska, Renata; Ramirez, D.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 12 n° 2:(2000), pp. 163-173.
HPLC ANALYSIS OF THE BENZOIC AND CINNAMIC ACIDS IN EDIBLE VEGETABLE OILS
CARTONI, Giampaolo;COCCIOLI, Franco;JASIONOWSKA, Renata;
2000
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
