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Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil

✍ Scribed by Manuel Brenes; Francisco J. Hidalgo; Aranzazu García; José J. Rios; Pedro García; Rosario Zamora; Antonio Garrido

Book ID
107489948
Publisher
Springer-Verlag
Year
2000
Tongue
English
Weight
586 KB
Volume
77
Category
Article
ISSN
0003-021X

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## Abstract The applicability of nanoLC‐ESI‐TOF MS for the analysis of phenolic compounds in olive oil was studied and compared with a HPLC method. After the injection, the compounds were focused on a short capillary trapping column (100 μm id, effective length 20 mm, 5 μm particle size) and then n