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NMR Spectroscopy: A powerful tool for the analysis of polyphenols in extra virgin olive oil

Author

Olmo-Cunillera, Alexandra

López-Yerena, Anallely

Lozano-Castellón, Julián

Tresserra i Rimbau, Anna

Vallverdú i Queralt, Anna

Pérez Bosch, Maria

Publication date

2020-05-28T07:10:20Z

2021-03-16T06:10:20Z

2020-03-16

2020-05-28T07:10:20Z

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Abstract

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.

Document Type

Article

Accepted version

Language

English

Subjects and keywords

Oli d'oliva; Flavonoides; Polifenols; Espectroscòpia; Olive oil; Flavonoids; Polyphenols; Spectrum analysis

Publisher

Wiley

Related items

Versió postprint del document publicat a: https://doi.org/10.1002/jsfa.10173

Journal of the Science of Food and Agriculture, 2020, vol. 100, num. 5, p. 1842-1851

https://doi.org/10.1002/jsfa.10173

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Rights

(c) Society of Chemical Industry, 2020

This item appears in the following Collection(s)

Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB) [181]

ISGlobal - Institut de Salut Global de Barcelona [61310]

Nutrició, Ciències de l'Alimentació i Gastronomia [785]