Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS

Journal of Food Science

Volumn 66, Issue 4, 2001, Pages 530-534

  Tasioula Margari, M ^a   Okogeri, O ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

GC MS; HPLC; Olive oil; Phenolic compounds

Indexed keywords

OLEACEAE;

EID: 0034947178     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04597.x     Document Type: Article

References (24)

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7. Peroxyl and Hydroxyl radical scavenging activity of some natural phenolic antioxidants
8. Phenolic compounds in different olive varieties
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10. Flavor components of olive oil- a review
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14. Simple and hydrolyzable phenolic compounds in virgin olive oil. 3. Spectroscopic characterization of the secoiridoid derivatives
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21. Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection
22. Phenolic compounds and stability of virgin olive oil to Part 1
23. Olive oil phenols and their potential effects on human health