Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil

A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and...

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Bibliographic Details
Main Authors:	Romina P. Monasterio, Lucía Olmo-García, Aadil Bajoub, Alberto Fernández-Gutiérrez, Alegría Carrasco-Pancorbo
Format:	Article
Language:	English
Published:	MDPI AG 2016-09-01
Series:	International Journal of Molecular Sciences
Subjects:	fluorescence detection olive oil phenolic compounds secoiridoids food metabolomics
Online Access:	http://www.mdpi.com/1422-0067/17/10/1627

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