Analysis by liquid chromatography‐tandem mass spectrometry of biophenolic compounds in virgin olive oil, Part II

Abstract In this study the qualitative and quantitative content of the biophenolics in virgin olive oils is evaluated by liquid chromatography‐tandem mass spectrometry. The extraction and purification method for these compounds from virgin oils was optimised. After liquid‐liquid and solid‐phase extraction the separation of 35 of these compounds was achieved on reversed phase in gradient mode. The detection was preliminarily by UV and fluorescence, but then the final choice was ion‐spray tandem mass spectrometry in multiple reaction monitoring mode in negative ionization, acquiring two diagnostic product ions from the chosen precursor [M—H]–. Using this last approach we obtained the best sensitivity, selectivity, and specificity. The recovery of the method ranged from 70–90% and detection limits were less than 1 ng for all the analyzed compounds.