Classification of olive leaves and pulp extracts by comprehensive two-dimensional liquid chromatography of polyphenolic fingerprints

Author:

Vergara-Barberán M.,Navarro-Huerta J.A.,Torres-Lapasió J.R.,Simó-Alfonso E.F.,García-Alvarez-Coque M.C.

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Quality by design compliant strategy for the development of a liquid chromatography-tandem mass spectrometry method for the determination of selected polyphenols in Diospyros kaki;Ancillotti;Journal of Chromatography A,2018

2. Optimal gradient operation in comprehensive liquid chromatography × liquid chromatography systems with limited orthogonality;Bedani;Analytica Chimica Acta,2009

3. Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste;Cabrera-Bañegil;Food Chemistry,2017

4. Cacciola, F., Donato, P., Mondello, L., & Dugo, P. (2017). Recent advances in comprehensive two-dimensional liquid chromatography for the analysis of natural products, in: Handbook of Advanced Chromatography/Mass Spectrometry Techniques. AOCS Press, London, pp. 287–307.

5. Comprehensive two-dimensional liquid chromatography for polyphenol analysis in foodstuffs;Cacciola;Journal of Separation Science,2017

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