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

OlmoCunillera Alexandra | Zendy; LópezYerena Anallely | Zendy; LozanoCastellón Julián | Zendy; TresserraRimbau Anna | Zendy; VallverdúQueralt Anna | Zendy; Pérez Maria | Zendy

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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 , food science , mediterranean diet , organic chemistry , 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

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