Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil

Phospholipids belong to a polar lipid class of compounds and are particularly important as constituents of membrane of lipids in several food products. Nevertheless, phospholipids are poorly investigated as minor compounds in olive oil and in literature the phospholipid extraction has been essential...

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Veröffentlicht in:	Food research international 2013-12, Vol.54 (2), p.2083-2090
Hauptverfasser:	Verardo, V., Gómez-Caravaca, A.M., Montealegre, C., Segura-Carretero, A., Caboni, M.F., Fernández-Gutiérrez, A., Bendini, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	crystallization Diols foods high performance liquid chromatography HPLC–ESI-qTOF Hydrophilic liquid chromatography Ionization Lipids Liquid chromatography Liquid-liquid extraction mass spectrometry Olive oil Olive oil crystallization Phospholipids Separation silica Solid phase extraction temperature Virgin olive oil
Online-Zugang:	Volltext
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