Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 246-252

  Papoti, Vassiliki T ^a   Tsimidou, Maria Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Fluorimetry; Folin Ciocalteu assay; Olive fruit; Olive leaves; Total polar phenol content; Virgin olive oil

Indexed keywords

OLIVE OIL; PHENOL; PLANT EXTRACT;

ALGORITHM; ANALYTIC METHOD; ARTICLE; COLORIMETRY; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FLUORESCENCE; FLUOROMETRY; FOLIN CIOCALTEU ASSAY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OLIVE; PARAMETER; PH; PLANT LEAF; QUALITY CONTROL; SAMPLE; SENSITIVITY AND SPECIFICITY; TECHNIQUE; TEMPERATURE; VALIDATION PROCESS;

EID: 47749144711     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.081     Document Type: Article

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