{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T05:18:03Z","timestamp":1788153483105,"version":"build-2803163510"},"reference-count":41,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>A rapid reversed-phase ultra-high-performance liquid chromatography method with diode-array detection (RP-UHPLC-DAD) was developed and validated for the simultaneous determination of major bioactive phenolic compounds (hydroxytyrosol, tyrosol, and oleuropein) and triterpenic acids (maslinic and oleanolic acids) in table olives from major Greek cultivars. Existing chromatographic methods for table olives typically target either the phenolic compounds or the triterpenic acids, requiring separate protocols. The proposed method determines both classes simultaneously, resolving all five analytes (resolution, Rs \u2265 5) within a 20 min separation (25 min total run) using a single methanolic co-extraction, thereby reducing analysis time and increasing throughput relative to sequential approaches. This protocol was selected among four evaluated extraction procedures, based on simplicity and efficient analyte extraction. The method showed excellent linearity (R2 &gt; 0.999), along with satisfactory sensitivity, selectivity, accuracy, and precision across the tested ranges. Recoveries of 70.8\u2013108.9% were obtained in three different matrices (Chalkidiki, Kalamata, and Throumba Thassou olives), indicating satisfactory applicability to complex foods. The samples differed in their analyte profiles, with hydroxytyrosol predominating in the Chalkidiki and Kalamata samples, whereas oleuropein was detected only in Throumba Thassou olives. Sustainability assessment using the Complementary Green Analytical Procedure Index (ComplexGAPI) indicated moderate greenness, while a Blue Applicability Grade Index score of 72.5 denoted good practical applicability.<\/jats:p>","DOI":"10.3390\/molecules31173029","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:24:03Z","timestamp":1788150243000},"page":"3029","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Simultaneous Determination of the Main Phenolic Compounds and Triterpenic Acids in Table Olives Using RP-UHPLC-DAD Chromatography"],"prefix":"10.3390","volume":"31","author":[{"given":"Aggeliki","family":"Kalogeropoulou","sequence":"first","affiliation":[{"name":"Laboratory of Food Chemistry & Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vasileios","family":"Zavrakoglou","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry & Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fani Th.","family":"Mantzouridou","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry & Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4624-0419","authenticated-orcid":false,"given":"Nikolaos","family":"Nenadis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry & Technology, School of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1007\/s11947-023-03211-0","article-title":"Brine volatilome changes along the spontaneous fermentation of Spanish-style cv. 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