HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits
2008
Oliveras Lopez, M.J. | Innocenti, M. | Ieri, F. | Giaccherini, C. | Romani, A. | Mulinacci, N.
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.
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