Determination of Phospholipids in Olive Oil by 31P NMR Spectroscopy

E. Hatzakis, Tassos Koidis, D. Boskou, P. Dais

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68 Citations (Scopus)


A nondestructive analytical method based on NMR spectroscopy was developed for the determination of phospholipids in olive oil. The phospholipids extracted from virgin olive oil with a mixture of ethanol/water (2:1 v/v) were identified and quantified by high resolution31P NMR spectroscopy. The main phospholipids found in olive oil were phosphatidic acid, lyso-phosphatidic acid, and phosphatidylinositol. Validation of the 31P NMR methodology for quantitative analysis of phospholipids in olive oil was performed. Sensitivity was satisfactory with detection limits of 0.25-1.24 µmol /mL. In addition, the composition of fatty acids in phospholipids model compounds and those in olive oil samples was estimated by employing one- and two-dimensional 1H NMR. The results indicated that the fatty acid composition in phospholipids and triacylglycerols of olive oil was similar.

Original languageEnglish
Pages (from-to)6232-6240
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number15
Publication statusPublished - 13 Aug 2008
Externally publishedYes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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