Preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic and spectrophotometric techniques is discussed. It was possible to characterize oleuropeine aglycon and 3 hydrolysable phenols containing (3,4-dihydroxyphenyl)ethanol or (p-hydroxyphenyl)ethanol.
Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction.
MONTEDORO, Gian Francesco;SERVILI, Maurizio;BALDIOLI, Maura;MINIATI, Enrico
1992
Abstract
Preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic and spectrophotometric techniques is discussed. It was possible to characterize oleuropeine aglycon and 3 hydrolysable phenols containing (3,4-dihydroxyphenyl)ethanol or (p-hydroxyphenyl)ethanol.File in questo prodotto:
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