Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

descriptionPublicationkeyboard_double_arrow_right Article , Conference object 01 Oct 2005 Spain English Publisher:Elsevier BVJournal:Food Research International, volume 38, pages 1,067-1,072 (issn: 0963-9969,

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Authors: Hornero-Méndez, Dámaso; Gandul-Rojas, Beatriz; Mínguez Mosquera, María Isabel;

doi: 10.1016/j.foodres.2005.02.022

handle: 10261/52223 , 10261/11352

Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

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Abstract

In the present study we have developed a combine SPE and HPLC, that can be considered as a modification of a previous one (5) in two ways: first assuring a total recovery of pheophytin a and pyropheophytin a during SPE sample extraction, and secondly, improving selectivity of detection and sensitivity of quantification by using fluorescence detection.

This work was financially supported by the Dirección General de Investigación of the Ministry of Science and Technology (MCYT, Spanish Government), project AGL2000-0699, and the Secretaría General de Universidades e Investigación (Consejería de Educación y Ciencia, Junta de Andalucía).

3rd International Congress on Pigments in Food: pigments in food, more than colours (Quimper, Brittany, France, 14-17th of june, 2004)

Peer reviewed

Country

Spain

Related Organizations

Instituto de la Grasa
Spain
Spanish National Research Council
Spain

Keywords

Olive oils, SPE-HPLC, Solid-phase extraction (SPE), Virgin olive oil, Storage, HPLC system, Pheophytin a, Processing, Pyropheophytin a

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