Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS)

Food Chemistry

Volumn 170, Issue , 2015, Pages 366-377

  Ballus, Cristiano Augusto ^a   Quirantes Piné, Rosa ^b   Bakhouche, Abdelhakim ^b,c   Da Silva, Luiz Fernando De Oliveira ^d   De Oliveira, Adelson Francisco ^e   Coutinho, Enilton Fick ^f   Da Croce, Dorli Mario ^g   Segura Carretero, Antonio ^b,c   Godoy, Helena Teixeira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Functional Food Research and Development Centre (CIDAF)   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

^d Agricultural and Livestock Research Corporation of the State of Minas Gerais (EPAMIG)   (Brazil)

^e EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS EPAMIG   (Brazil)

^f EMBRAPA CERRADOS   (Brazil)

^g Santa Catarina Research and Rural Extension Company   (Brazil)

Author keywords

Mass spectrometry; Phenolic compounds; Principal component analysis; RRLC ESI TOF MS; Virgin olive oil

Indexed keywords

ELECTROSPRAY IONIZATION; INDUCTIVELY COUPLED PLASMA; LIQUIDS; MASS SPECTROMETRY; OIL SHALE; OLIVE OIL; PHENOLS; PRINCIPAL COMPONENT ANALYSIS;

PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC PROFILES; RAPID RESOLUTION LIQUID CHROMATOGRAPHIES; RRLC-ESI-TOF-MS; TIME OF FLIGHT MASS SPECTROMETRY; TOTAL PHENOLIC CONTENT; VIRGIN OLIVE OIL;

LIQUID CHROMATOGRAPHY;

OLIVE OIL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; VEGETABLE OIL;

ARTICLE; BRAZIL; CHEMICAL COMPOSITION; CHEMOMETRICS; CHROMATOGRAPH; ELECTROSPRAY MASS SPECTROMETRY; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VALIDATION PROCESS; CHEMISTRY; LIQUID CHROMATOGRAPHY; OLIVE TREE; PROCEDURES;

BRAZIL; CHROMATOGRAPHY, LIQUID; OLEA; OLIVE OIL; PHENOLS; PLANT OILS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84908122783     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.054     Document Type: Article

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