Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating

Analytical and Bioanalytical Chemistry

Volumn 382, Issue 6, 2005, Pages 1438-1443

  Cheikhousman, Rana ^a   Zude, Manuela ^a   Bouveresse, Delphine Jouan Rimbaud ^a   Léger, Claude L ^b   Rutledge, Douglas N ^a   Birlouez Aragon, Inés ^a  

^a AGROPARISTECH   (France)

^b Institut de Biologie   (France)

Author keywords

EVOO; Fluorescence; Olive oil; PLS; Polyphenols; Vitamin E

Indexed keywords

EXTRA VIRGIN OLIVE OIL (EVOO); FLUORESCENCE SPECTROSCOPY; OLIVE OIL; PARTIAL LEAST SQUARE (PLS); POLYPHENOLS; VITAMIN E;

AROMATIC POLYMERS; DEGRADATION; DETERIORATION; FLUORESCENCE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS; PEROXIDES; PHENOLS; SPECTROSCOPIC ANALYSIS; THERMOOXIDATION; VITAMINS;

VEGETABLE OILS;

4-HYDROXYPHENYLETHANOL; ALPHA TOCOPHEROL; DRUG DERIVATIVE; LIPID PEROXIDE; OLIVE OIL; PHENETHYL ALCOHOL; TYROSOL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; HEAT; METHODOLOGY; SPECTROFLUOROMETRY;

HEAT; HOT TEMPERATURE; LIPID PEROXIDES; PHENYLETHYL ALCOHOL; PLANT OILS; SPECTROMETRY, FLUORESCENCE; VITAMIN E;

EID: 23744445680     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-005-3286-1     Document Type: Article

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