Characterization of antioxidant olive oil biophenols by spectroscopic methods

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 309-314

  Paiva Martins, Fátima ^a   Rodrigues, Vera ^a,b,c   Calheiros, Rita ^c   Marques, Maria P M ^c  

^a UNIVERSITY OF PORTO   (Portugal)

^b Dietetics and Nutrition   (Portugal)

^c UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Hydroxytyrosol; Oleuropein; Olive oil; Phenolic compounds; Raman spectroscopy; Theoretical calculations

Indexed keywords

3,4 DIXYDROXYPHENYLETHANOL ELENOLIC ACID; 3,4-DIHYDROXYPHENYLETHANOL; 3,4-DIXYDROXYPHENYLETHANOL ELENOLIC ACID; ANTIOXIDANT; DRUG DERIVATIVE; HYDROXYTYROSOL; OLEUROPEIN; OLIVE OIL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; PYRAN DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; METHODOLOGY; OLIVE TREE; RAMAN SPECTROMETRY; VALIDATION STUDY;

ANTIOXIDANTS; OLEA; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; PYRANS; SPECTRUM ANALYSIS, RAMAN;

OLEACEAE;

EID: 78650207367     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4186     Document Type: Article

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