Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1191-1196

  Pirisi, Filippo M ^a   Cabras, Paolo ^a   Cao, Clara Falqui ^a   Migliorini, Marzia ^b   Muggelli, Marco ^b  

^a UNIVERSITY OF CAGLIARI   (Italy)

^b Azienda Spec della CCIAA di Firenze   (Italy)

Author keywords

HPLC; Olive oil; Polyphenols; Quantification

Indexed keywords

DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; OLIVE OIL; PHENOL DERIVATIVE; POLYMER; POLYPHENOLS; VEGETABLE OIL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; QUANTITATIVE ASSAY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; INDICATORS AND REAGENTS; MOLECULAR STRUCTURE; PHENOLS; PLANT OILS; POLYMERS;

EID: 0034109855     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991137f     Document Type: Article

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