Evolution of phenolic compounds in virgin olive oil during storage

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 10, 1997, Pages 1259-1264

  Cinquanta, Luciano ^a   Esti, Marco ^a   La Notte, Ennio ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Antioxidants; Caffeic acid; Complex phenols; Hydroxytyrosol; Oleuropein; Olive oil; Olive ripeness; Phenolic compounds; Secoiridoid glucoside; Tyrosol

Indexed keywords

ANTIOXIDANTS; FOOD STORAGE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS;

CAFFEIC ACID; HYDROXYTYROSOL; OLEUROPEIN; OLIVE OIL; SECOIRIDOID GLUCOSIDE; TYROSOL;

VEGETABLE OILS;

EID: 0031259363     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0054-8     Document Type: Article

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