HPLC-ESI-MS investigation of tyrosol and hydroxytyrosol oxidation products in virgin olive oil

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 21-28

  Di Maio, Ilona ^a   Esposto, Sonia ^a   Taticchi, Agnese ^a   Selvaggini, Roberto ^a   Veneziani, Gianluca ^a   Urbani, Stefania ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Antioxidants; Oxidation; Phenol; Virgin olive oil

Indexed keywords

ANTIOXIDANTS; CHARACTERISATION; ENZYMATIC OXIDATIONS; FENTON OXIDATION; FENTON REACTIONS; HPLC-ESI MS; MOLECULAR MARKER; OXIDATION PRODUCTS; OXIDATION SYSTEMS; SHELF LIFE; TYROSOL; VIRGIN OLIVE OIL;

DIMERS; PHENOLS; VEGETABLE OILS;

OXIDATION;

HYDROXYTYROSOL; OLIVE OIL; TYROSOL;

ARTICLE; AUTOOXIDATION; ELECTROSPRAY MASS SPECTROMETRY; FENTON REACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; SHELF LIFE; STORAGE;

EID: 77957869205     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.025     Document Type: Article

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