Extractive and HPLC methods of analysis for phenolic compounds of nutritional and sensory importance in virgin olive oils were studied. Elenoic acid and 4 unknown compounds were separated from olive oil. The 4 compounds were correlated with total phenols evaluated by Folin-Ciocalteu and 2 were correlated with olive oil autoxidation stability.
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC.
MONTEDORO, Gian Francesco;SERVILI, Maurizio;BALDIOLI, Maura;MINIATI, Enrico
1992
Abstract
Extractive and HPLC methods of analysis for phenolic compounds of nutritional and sensory importance in virgin olive oils were studied. Elenoic acid and 4 unknown compounds were separated from olive oil. The 4 compounds were correlated with total phenols evaluated by Folin-Ciocalteu and 2 were correlated with olive oil autoxidation stability.File in questo prodotto:
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