Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10505-10511

  Tena, Noelia ^a   García gonzález, Diego L ^a   Aparicio, Ramón ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

tocopherol; Fluorescence spectroscopy; Olive oil; Phenols; Polar compounds; Thermoxidation

Indexed keywords

ALPHA TOCOPHEROL; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; SPECTROFLUOROMETRY;

ALPHA-TOCOPHEROL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; HOT TEMPERATURE; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SPECTROMETRY, FLUORESCENCE;

EID: 72449196703     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902009b     Document Type: Article

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