Estudio de la composición fenóloca del aceite de oliva virgen extracaracterización y reactividad antioxidante

Zusammenfassung

The antioxidant reactivity and caracterization of virgin olive oil phenolic compounds has become fruitful and cutting edge research topic within food and analytical chemistry research areas. To this end, the first research covered in this thesis compared two different analytical methods to measure phenols antioxidant reactivity. A spectrophotometric method using the free radical 2,2-difenil-1-picrilhidrazil (DPPH�) was compared with the use of the 2,3-diazabiciclo[2.2.2]oct-2-eno (DBO) fluorophore. Then, the comparison between three different extraction methods for the selective recovery of total phenols from VOO was realized. As a first approach to analyze individual phenolic compounds, a High Performance Liquid Chromatography equipped with a Diode-Array Detector (HPLC-DAD) was used. Finally, the samples were analyzed employing an Ultra High Performance Liquid Chromatography (UHPLC) technique coupled to an Electrospray Ionization Source (ESI) and tandem Mass Spectrometry (MS/MS). Finally, the reliability and versatility of the analytical method designed was proved using real samples of VOO.