Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques

Journal of Separation Science

Volumn 28, Issue 9-10, 2005, Pages 859-870

  Gallina Toschi, Tullia ^a   Cerretani, Lorenzo ^a   Bendini, Alessandra ^a   Bonoli Carbognin, Mateo ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

HPLC; Oxidative stability; Phenols; Quantification; Spectrophotometric assay; Virgin olive oil

Indexed keywords

ANTIOXIDANTS; CHROMATOGRAPHIC ANALYSIS; HYDROPHILICITY; OXIDATION; PHENOLS; VEGETABLE OILS;

ANALYTICAL METHODS; HIGH RESOLUTION TECHNIQUES; HYDROPHILIC COMPONENTS; VIRGIN OLIVE OIL;

FATTY ACIDS;

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

CAPILLARY ELECTROPHORESIS; CULTIVAR; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID COMPOSITION; NUTRITIONAL VALUE; OXIDATION; PRIORITY JOURNAL; REVIEW; SHELF LIFE; SPECTROPHOTOMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SPECTROPHOTOMETRY;

EID: 21344439361     PISSN: 16159306     EISSN: None     Source Type: Journal    
DOI: 10.1002/jssc.200500044     Document Type: Review

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