Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 11, 2005, Pages 4331-4340

  De La Torre Carbot, Karina ^a   Jauregui, Olga ^a   Gimeno, Eva ^a   Castellote, Ana I ^a   Lamuela Raventós, Rosa M ^a   López Sabater, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Liquid chromatography; Mass spectrometry; Olive oil; Phenolic compounds; Secoiridoids

Indexed keywords

BENZALDEHYDE DERIVATIVE; FLAVONOID; GLUCOSIDE; HYDROXYBENZOIC ACID DERIVATIVE; LIGSTROSIDE; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; PHENOLIC ACID; PYRAN DERIVATIVE; VANILLIN; VEGETABLE OIL;

ARTICLE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; SENSITIVITY AND SPECIFICITY;

BENZALDEHYDES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; GLUCOSIDES; HYDROXYBENZOIC ACIDS; MASS SPECTROMETRY; PHENOLS; PLANT OILS; PYRANS; SENSITIVITY AND SPECIFICITY;

EID: 20744433670     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0501948     Document Type: Article

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