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Analytical Letters Volume 34, 2001 - Issue 6
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Original Articles

ANALYSIS BY HPLC-MS/MS OF BIOPHENOLIC COMPONENTS IN OLIVES AND OILS

Armandodoriano Bianco Dipartimento di Chimica, Università ‘La Sapienza’, Rome, 00185, Italy
,
Francesca Buiarelli Dipartimento di Chimica, Università ‘La Sapienza’, Rome, 00185, Italy
,
Giampaolo Cartoni Dipartimento di Chimica, Università ‘La Sapienza’, Rome, 00185, ItalyCorrespondence[email protected]
,
Franco Coccioli Dipartimento di Chimica, Università ‘La Sapienza’, Rome, 00185, Italy
,
Innocenzo Muzzalupo Dipartimento di Chimica, Università ‘La Sapienza’, Rome, 00185, Italy
,
Angelo Polidori Università della Calabria, CIRASAIA, Mediterranean Agrifood Research, 87030, Arcavata di Rende (CS), Italy
&
Nicola Uccella Università della Calabria, CIRASAIA, Mediterranean Agrifood Research, 87030, Arcavata di Rende (CS), Italy
 show all
Pages 1033-1051 | Received 01 Dec 2000, Accepted 01 Feb 2001, Published online: 23 Aug 2006

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Alessio Alesci, Anthea Miller, Roberta Tardugno & Simona Pergolizzi. (2022) Chemical analysis, biological and therapeutic activities of Olea europaea L. extracts. Natural Product Research 36:11, pages 2932-2945.
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Articles from other publishers (38)

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Eulogio J. Llorent-Martínez, Sandra Gouveia & Paula C. Castilho. (2015) Analysis of phenolic compounds in leaves from endemic trees from Madeira Island. A contribution to the chemotaxonomy of Laurisilva forest species. Industrial Crops and Products 64, pages 135-151.
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Abdul Rohman, Y. B. Che Man & Farahwahida Mohd. Yusof. (2013) The Use of FTIR Spectroscopy and Chemometrics for Rapid Authentication of Extra Virgin Olive Oil. Journal of the American Oil Chemists' Society 91:2, pages 207-213.
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Luigi Gentile & Nicola A. Uccella. (2014) Selected bioactives from callus cultures of olives (Olea europaea L. Var. Coratina) by LC-MS. Food Research International 55, pages 128-136.
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Ali Khoddami, Meredith Wilkes & Thomas Roberts. (2013) Techniques for Analysis of Plant Phenolic Compounds. Molecules 18:2, pages 2328-2375.
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Jianfu Shen, Zhiying Zhang, Bing Tian & Yuejin Hua. (2012) Lipophilic phenols partially explain differences in the antioxidant activity of subfractions from methanol extract of camellia oil. European Food Research and Technology 235:6, pages 1071-1082.
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Rahele Ghanbari, Farooq Anwar, Khalid M. Alkharfy, Anwarul-Hassan Gilani & Nazamid Saari. (2012) Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review. International Journal of Molecular Sciences 13:3, pages 3291-3340.
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MIHRIBAN KORUKLUOGLU, YASEMIN SAHAN, AYCAN YIGIT, ELIF TUMAY OZER & SEREF GÜCER. (2010) ANTIBACTERIAL ACTIVITY AND CHEMICAL CONSTITUTIONS OF OLEA EUROPAEA L. LEAF EXTRACTS. Journal of Food Processing and Preservation 34:3, pages 383-396.
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Ganapathy Sivakumar & Nicola A. Uccella. 2010. Olives and Olive Oil in Health and Disease Prevention. Olives and Olive Oil in Health and Disease Prevention 333 340 .
Photis Dais & Dimitrios Boskou. 2008. Olive Oil. Olive Oil 55 107 .
Hassan K. Obied, Danny R. BedgoodJrJr, Paul D. Prenzler & Kevin Robards. (2007) Chemical screening of olive biophenol extracts by hyphenated liquid chromatography. Analytica Chimica Acta 603:2, pages 176-189.
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Alessandra Bendini, Lorenzo Cerretani, Alegria Carrasco-Pancorbo, Ana Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez & Giovanni Lercker. (2007) Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra. Molecules 12:8, pages 1679-1719.
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Alieta Eyles, William Jones, Ken Riedl, Don Cipollini, Steven Schwartz, Kenneth Chan, Daniel A. Herms & Pierluigi Bonello. (2007) Comparative Phloem Chemistry of Manchurian (Fraxinus mandshurica) and Two North American Ash Species (Fraxinus americana and Fraxinus pennsylvanica). Journal of Chemical Ecology 33:7, pages 1430-1448.
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Marzia Innocenti, Giancarlo la Marca, Sabrina Malvagia, Catia Giaccherini, Franco Francesco Vincieri & Nadia Mulinacci. (2006) Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue. Rapid Communications in Mass Spectrometry 20:13, pages 2013-2022.
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G. Sivakumar, C. Briccoli Bati & N. Uccella. (2005) HPLC-MS Screening of the Antioxidant Profile of Italian Olive Cultivars. Chemistry of Natural Compounds 41:5, pages 588-591.
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Alegria Carrasco-Pancorbo, Lorenzo Cerretani, Alessandra Bendini, Antonio Segura-Carretero, Tullia Gallina-Toschi & Alberto Fernández-Gutiérrez. (2005) Analytical determination of polyphenols in olive oils. Journal of Separation Science 28:9-10, pages 837-858.
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Francesca Buiarelli, Sonia di Berardino, Franco Coccioli, Renata Jasionowska & Mario Vincenzo Russo. (2004) Determination of Phenolic Acids in Olive Oil by Capillary Electrophoresis. Annali di Chimica 94:9-10, pages 699-706.
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Lucio Bevilacqua, Francesca Buiarelli, Franco Coccioli & Renata Jasionowska. (2004) Identification of Compounds in Wine by HPLC?Tandem Mass Spectrometry. Annali di Chimica 94:9-10, pages 679-690.
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Kevin Robards. (2003) Strategies for the determination of bioactive phenols in plants, fruit and vegetables. Journal of Chromatography A 1000:1-2, pages 657-691.
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Rebecca J. Robbins. (2003) Phenolic Acids in Foods:  An Overview of Analytical Methodology. Journal of Agricultural and Food Chemistry 51:10, pages 2866-2887.
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Armandodoriano Bianco, Francesca Buiarelli, Giampaolo Cartoni, Franco Coccioli, Renata Jasionowska & Pamela Margherita. (2003) Analysis by liquid chromatography‐tandem mass spectrometry of biophenolic compounds in virgin olive oil, Part II. Journal of Separation Science 26:5, pages 417-424.
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Armandodoriano Bianco, Francesca Buiarelli, Giampaolo Cartoni, Franco Coccioli, Renata Jasionowska & Pamela Margherita. (2003) Analysis by liquid chromatography‐tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, Part I. Journal of Separation Science 26:5, pages 409-416.
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A. Bianco, F. Coccioli, M. Guiso & C. Marra. (2002) The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans. Food Chemistry 77:4, pages 405-411.
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