Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 12, 2007, Pages 4771-4780

  Carrasco Pancorbo, Alegría ^a   Cerretani, Lorenzo ^b   Bendini, Alessandra ^b   Segura Carretero, Antonio ^a   Lercker, Giovanni ^b   Fernández Gutiérrez, Alberto ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

CE; Extra virgin olive oil; Heating degradation; HPLC; Phenols

Indexed keywords

3,4 DIHYDROXYPHENYLACETIC ACID; 4-HYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; GLUCOSIDE; OLEUROPEIN; OLIVE OIL; PEROXIDE; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; PYRAN DERIVATIVE; TYROSOL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; DRUG STABILITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; OXIDATION REDUCTION REACTION; THERMODYNAMICS; ULTRAVIOLET SPECTROPHOTOMETRY;

3,4-DIHYDROXYPHENYLACETIC ACID; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; ELECTROPHORESIS, CAPILLARY; GLUCOSIDES; MASS SPECTROMETRY; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; PYRANS; SPECTROPHOTOMETRY, ULTRAVIOLET; THERMODYNAMICS;

EID: 34250713771     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070186m     Document Type: Article

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