LC-ESI-MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year

The purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from the Nizip yaglik and Kilis yaglik olive varieties cultivated in native and different olive growing areas of Turkey. The phenolic composition of olive oils was carried out by HPLC-DAD and identifications were made by LC-MS. Fourteen phenolic compounds were identified and among these compounds elenolic acid, tyrosol and hydroxytyrosol were the most dominant. Based on the results, there was no difference in distribution of phenolic compounds, but the total phenolic content in oil from native regions was higher than in oil from Bornova regions. The antioxidant capacity of olive oil extracts was determined by two different methods, including DPPH and ABTS. In both methods, antioxidant capacity values were higher in oil from native regions. © 2013 AOCS.110O602, ZF-2010-D24Acknowledgments The authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) and Cukurova University Research Fund (ZF-2010-D24) for financial support for this research project (Project No. 110O602)

Development and application of a capillary electrophoresis method for the determination of ellagic acid in E. globulus wood and in filtrates from E. globulus kraft pulp

A capillary zone electrophoresis (CZE) method for simple and rapid determination of ellagic acid (EA) in Eucalyptus globulus wood and in the filtrate from unbleached kraft pulp has been developed. This is the first application of CZE for the detection of EA in industrial streams from cellulosic pulp production. The EA determinations in wood extractives and in pulp filtrates were succeeded only after sample acidification. This new CZE analytical procedure allowed reliable determinations of EA in E. globulus wood (1.1 ± 0.6 g kg-1 of dry wood) and in the filtrates from unbleached kraft pulp (98 ± 0.7 mg L-1). Gas chromatography-mass spectrometry was used as a reference method for the quantification of EA in industrial samples

Effect of the addition of air-classified barley flours on the lipid stability of bakery products

Whole grains are a potential source of dietary antioxidants, and their phenolic compounds play a potential role in the prevention of lipid oxidation. In the present study, the barley coarse fraction was tested as a source of phenolic compounds to minimize lipid oxidation in bakery products (tarallini) during storage. The content of phenolic compounds in wheat and barley Xours and in their mixtures was evaluated by capillary electrophoresis. Three recipes of tarallini were formulated containing diVerent levels of barley coarse fraction (0, 20, 50%, w/w) and either extravirgin olive oil or sunXower oil. Samples were stored for 6 months and analysed every 3 months. The peroxide value was used to establish the primary oxidation state; secondary oxidation products were also evaluated (oxidized fatty acid and diene and triene conjugated by UV). All samples showed an increase in lipid oxidation during storage. The increase in peroxide values after 6 months was in the range of 183\u2013574%. Tarallini prepared with sunXower oil showed the highest lipid oxidation. Antioxidant effects were not observed with the coarse fraction phenolic compounds