| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1219059 | Journal of Food Composition and Analysis | 2008 | 9 Pages |
Abstract
The aim of the present study was to verify the distribution of lignans in pulp and stones of olive fruits. Analyses were carried out by HPLC/DAD/MS on four cultivars: Frantoio and Taggiasca from Italy, Arbequina and Picual from Spain. The main results can be summarized as follows: (a) lignans were demonstrated to be present in the stone; (b) acetoxypinoresinol, pinoresinol, previously detected in the respective extra virgin olive oils, and OH-pinoresinol were found in the samples; (c) the total lignan content ranged between 0.1 and 0.29 mg/g of dried stone weight. These values agree with the average lignan content reported in literature for the respective extra virgin olive oils.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Jesus Oliveras López, Marzia Innocenti, Francesca Ieri, Catia Giaccherini, Annalisa Romani, Nadia Mulinacci,