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NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil
Author(s) -
OlmoCunillera Alexandra,
LópezYerena Anallely,
LozanoCastellón Julián,
TresserraRimbau Anna,
VallverdúQueralt Anna,
Pérez Maria
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10173
Subject(s) - olive oil , polyphenol , nuclear magnetic resonance spectroscopy , chemistry , mediterranean diet , food science , two dimensional nuclear magnetic resonance spectroscopy , organic chemistry , stereochemistry , antioxidant , medicine , pathology
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