2007•Unpublished venueRequires access
Phenolic profiles of some Tunisian virgin olive oils
Olfa Baccouri, Mokhtar Guerfel, Mokhtar Zarrouk, Douja Daoud, Ben Miled
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Abstract
The phenolic compounds present in were analysed by reversed-phase HPLC/DAD and/or HPLC DAD/ ESI-MS/MS. Samples were collected during the normal picking period for olive oil production. The analyses showed that all samples presented a similar profile, which included at least nine identified phenolic compounds: hydroxytyrosol, tyrosol, vanilic acid, o-coumaric acid, deacetoxy oleuropein aglycone, (+)-1-acetoxypinoresinol, deacetoxy ligstroside aglycone, oleuropein aglycone, ligstroside aglycone. Moreover, results showed that all samples contain low amounts of phenyl acids and phenyl alcohols and high concentrations of secoiridoid derivatives such as oleuropein and ligstroside aglycons and deacetoxy oleuropein