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NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil

Author:
Olmo‐Cunillera, Alexandra, López‐Yerena, Anallely, Lozano‐Castellón, Julián, Tresserra‐Rimbau, Anna, Vallverdú‐Queralt, Anna, Pérez, Maria
Source:
Journal of the science of food and agriculture 2020 v.100 no.5 pp. 1842-1851
ISSN:
0022-5142
Subject:
Mediterranean diet, extra-virgin olive oil, flavonoids, food matrix, lignans, nuclear magnetic resonance spectroscopy, phenolic acids, polyphenols, secoiridoids
Abstract:
Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, has aroused interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) spectroscopy is an appropriate tool for the accurate quantification of minor compounds in complex food matrices, such as polyphenols in olive oil. Flavonoids, lignans, secoiridoids and phenolic acids and alcohols in EVOO have been identified and quantified by NMR. This review provides an overview of the major developments in the structural elucidation of polyphenol compounds in EVOO. © 2019 Society of Chemical Industry
Agid:
6863641