Phenolic Compounds in Virgin Olive Oil
J. Agric. Food Chem., Vol. 54, No. 3, 2006 663
medium (37, 38). A systematic study, using appropriate model
compounds bearing carbonyl groups, is currently in progress
in our laboratory to identify the products of the phosphitylation
reaction with the hydrolysis products of oleuropein glucoside
and finally to assign the three unknown signals in the P NMR
spectra of olive oil. Finally, Table 2 contains the concentration
of the phenolic compounds for four virgin olive oil samples
determined by the present methodology.
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31
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In summary, this study demonstrated the potential of 31P
NMR spectroscopy to detect and quantify a large number of
phenolic compounds in olive oil extracts in a single experiment.
Future automation of this technique will make it very effective
for fast screening of large numbers of samples and for setting
up a comprehensive data bank of authentic oils. Moreover,
application of stronger magnetic fields and the use of cryoprobes
are expected to lower significantly the detection limit for these
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Supporting Information Available: Strategy and accompa-
3
1
nying 1D and 2D experiments for the assignment of the
P
NMR spectrum of the phosphitylated mixture of R-D- and â-D-
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and polyphenols in olive oil sensory quality. In Handbook of
OliVe Oil: Analysis and Properties; Aparicio, R., Harwood, J.,
Eds.; Kluwer Academic/Plenum Publishers: Dordrecht, The
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31
glucopyranose; P NMR spectra of the phosphitylated luteolin,
apigenin, their glycosides, and the â-D-glucopyranose moiety
of oleuropein glucoside; detailed tables for validation tests and
reproducibility of the present methodology. This material is
available free of charge via the Internet at http://pubs.acs.org.
(
(
(
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(
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