RT Journal Article
T1 HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits.
A1 Oliveras-López, María-Jesús
A1 Innocenti, Marzia
A1 Ieri, Francesca
A1 Giaccherini, Catia
A1 Romani, Annalisa
A1 Mulinacci, Nadia
K1 Olive fruits
K1 Acetoxypinoresinol
K1 Stone
K1 Italian and Spanish cvs
K1 HPLC/DAD/MS
K1 Lignan
K1 Olive oil
K1 Olive pit
K1 Phytoestrogen
AB 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.
PB Elsevier
YR 2007
FD 2007-04-19
LK https://hdl.handle.net/10433/24933
UL https://hdl.handle.net/10433/24933
LA en
NO Journal of Food Composition and Analysis Volume 21, Issue 1, February 2008, Pages 62-70
NO Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, 18071 Granada, Spain
NO Department of Pharmaceutical Science, University of Florence, 50019, Sesto F. no (Firenze), Italy
DS RIO
RD May 7, 2026