HPLC analysis of the benzoic and cinnamic acids in edible vegetable oils

A method is proposed for the extraction and purification of the phenolic ac ids present in edible vegetable oils. An extract containing the acid compou nds of virgin olive oils was investigated by HPLC. Four characteristic peak s were identified: vanillic acid (4-hydroxy-3-methoxybenzoic acid), vanilli n (4-hydroxy-3-methoxybenzaldehyde), p-coumaric acid (trans-4-hydroxycinnam ic acid) and ferulic acid (4-hydroxy-3-methoxycinnamic acid). These substan ces were confirmed by HPLC-mass spectrometry. Their determination in some e dible vegetable oils was carried out by HPLC with spectrofluorimetric and U V detectors.