Publication: HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits.
Loading...
Identifiers
Publication date
Reading date
Event date
Start date of the public exhibition period
End date of the public exhibition period
Authors
Innocenti, Marzia
Ieri, Francesca
Giaccherini, Catia
Romani, Annalisa
Mulinacci, Nadia
Advisors
Authors of photography
Person who provides the photography
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Export
Abstract
The aim of the present study was to verify the distribution of lignans in pulp and stones of olive fruits. Analyses were carried out by HPLC/DAD/MS on four cultivars: Frantoio and Taggiasca from Italy, Arbequina and Picual from Spain. The main results can be summarized as follows: (a) lignans were demonstrated to be present in the stone; (b) acetoxypinoresinol, pinoresinol, previously detected in the respective extra virgin olive oils, and OH-pinoresinol were found in the samples; (c) the total lignan content ranged between 0.1 and 0.29 mg/g of dried stone weight. These values agree with the average lignan content reported in literature for the respective extra virgin olive oils.
Doctoral program
Related publication
Research projects
Description
Bibliographic reference
Journal of Food Composition and Analysis Volume 21, Issue 1, February 2008, Pages 62-70