Rapid evaluation of phenolic component profile and analysis of oleuropein aglyeon in olive oil by atmospheric pressure chemical ionization- mass spectrometry (APCI-MS)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1182-1185

  Caruso, Donatella ^a   Colombo, Roberto ^b   Patelli, Rossana ^a   Giavarini, Flavio ^a   Galli, Giovanni ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

APCI MS and APCI MS MS; Catecholic compounds; Oleuropein aglycon; Olive oil; Phenolic components; Quantitative and qualitative analysis

Indexed keywords

EDIBLE OIL; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; PYRAN DERIVATIVE; SUNFLOWER OIL; VASODILATOR AGENT; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; IONIZATION; MASS SPECTROMETRY; METHODOLOGY; PRESSURE;

DIETARY FATS, UNSATURATED; MASS SPECTROMETRY; MOLECULAR STRUCTURE; PHENOLS; PLANT OILS; PRESSURE; PYRANS; VASODILATOR AGENTS;

EID: 0034096371     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9905370     Document Type: Article

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