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NMR spectroscopy: a powerful tool for the analysis of polyphenols in extra virgin olive oil.

Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain. Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), Madrid, Spain. Departament de Bioquímica i Biotecnologia, Unitat de Nutrició Humana, Hospital Universitari Sant Joan de Reus, Institut d'Investigació Pere Virgili (IISPV), Universitat Rovira i Virgili, Reus, Spain. Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Santa Coloma de Gramenet, Spain.

Journal of the science of food and agriculture. 2020;(5):1842-1851
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Abstract

Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, has aroused interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) spectroscopy is an appropriate tool for the accurate quantification of minor compounds in complex food matrices, such as polyphenols in olive oil. Flavonoids, lignans, secoiridoids and phenolic acids and alcohols in EVOO have been identified and quantified by NMR. This review provides an overview of the major developments in the structural elucidation of polyphenol compounds in EVOO. © 2019 Society of Chemical Industry.

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Publication Type : Review

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