Determination of phenolic compounds in virgin olive oil by using high performance liquid chromatography with mass spectrometry

Fenolni spojevi čine najvažniju skupinu prirodnih antioksidanasa pronađenih u djevičanskom maslinovom ulju. Njihov je udio važan parametar u procjeni kvalitete maslinova ulja jer povećavaju oksidativnu stabilnost sprečavajući širenje peroksidacije lipidâ, te uklanjaju slobodne radikale čime povoljno utječu na zdravlje. Prema tomu, kvalitativna i kvantitavna analiza fenolnih spojeva od velikog je značaja. Visokodjelotvorna tekućinska kromatografija sa spektrometrom masa (HPLC-MS) predstavlja brzu i efikasnu tehniku za odjeljivanje komponenata smjese i njihovu detekciju, bez uobičajene dugotrajne i složene obrade uzoraka. U sklopu ovoga rada, prikazani su objavljeni rezultati HPLC-MS identifikacije (i) fenolnih spojeva u ekstra djevičanskom maslinovom ulju Cv Picual i (ii) (auto)oksidacijskih produkata djevičanskog maslinovog ulja sorte Coratina.The phenolic compounds represents the most important class of antioxidants founded in virgin olive oil (VOO). Their content is an important parameter for evaluation of VOO due to the enhancement of the oxidative stability by preventing the propagation of lipid peroxidation or removing free radicals, making a reliable benefits for health. Thereat, qualitative as well as quantitative analysis of phenolic compounds is of a great interest. High performance liqiud chromatography with mass spectrometry (HPLC-MS) is a speed and efficient technique for separation and determination of the components of a mixture, excluding in a such a way durable and complex samples workup. Within this thesis, the published results of HPLC-MS analysis of (i) phenolic compounds presented in extra VOO Cv Picual, and (ii) (auto)oxidation products of VOO Coratina are elaborated