Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay

Molecules

Volumn 15, Issue 12, 2010, Pages 8734-8746

  Attya, Mohamed ^a   Benabdelkamel, Hicham ^a   Perri, Enzo ^b   Russo, Anna ^b   Sindona, Giovanni ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b Research Center for Oliviculture and Olive Industry   (Italy)

Author keywords

Isotope dilution assay; Nutraceuticals; Olive oil; Thermal degradation

Indexed keywords

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COOKING; FOOD ANALYSIS; HEAT; METHODOLOGY; TANDEM MASS SPECTROMETRY;

ANTIOXIDANTS; COOKING; FOOD ANALYSIS; HOT TEMPERATURE; PHENOLS; PLANT OILS; TANDEM MASS SPECTROMETRY;

EID: 78650647219     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules15128734     Document Type: Article

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