Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 13, 2004, Pages 4072-4079

  Del Carlo, M ^a   Sacchetti, G ^a   Di Mattia, C ^a   Compagnone, D ^a   Mastrocola, D ^a   Liberatore, L ^b   Cichelli, A ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF CHIETI   (Italy)

Author keywords

Antioxidant activity; Electrochemical detection; Extra virgin olive oil; Multivariate analysis; Phenolic compounds

Indexed keywords

OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; REAGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTROCHEMICAL ANALYSIS; ISOMER; MEASUREMENT; OXIDATION; TECHNIQUE;

ANTIOXIDANTS; CHROMATOGRAPHY, GAS; DRUG STABILITY; FLAVONOIDS; FOOD PRESERVATION; INDICATORS AND REAGENTS; MOLYBDENUM; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TUNGSTEN COMPOUNDS;

EID: 3042559839     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049806z     Document Type: Article

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