Monitoring the enrichment of virgin olive oil with natural antioxidants by using a new capillary electrophoresis method

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 497-504

  Nevado, Juan José Berzas ^a   Robledo, Virginia Rodríguez ^a   Callado, Carolina Sánchez Carnerero ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Antioxidants; Capillary zone electrophoresis; Enrichment; Off line SPE CE UV; Phenolic acids; Virgin olive oil

Indexed keywords

ANTIOXIDANTS; CAPILLARY ZONE ELECTROPHORESIS; OFF-LINE SPE/CE-UV; PHENOLIC ACIDS; VIRGIN OLIVE OIL;

BLAST ENRICHMENT; CAPILLARY ELECTROPHORESIS; ORGANIC ACIDS; PHENOLS; SEPARATION;

VEGETABLE OILS;

ANTIOXIDANT; CAFFEIC ACID; OLIVE OIL; ROSMARINIC ACID; THYME OIL; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; CAPILLARY ELECTROPHORESIS; CONTROLLED STUDY; DRUG ISOLATION; LIQUID PHASE MICROEXTRACTION; MONITORING; NONHUMAN; OPTIMISM; OREGANO; PROCESS OPTIMIZATION; ROOM TEMPERATURE; ROSEMARY; SEPARATION TECHNIQUE; SOLID PHASE EXTRACTION; THYME; VALIDATION PROCESS; CHEMISTRY; PROCEDURES;

ORIGANUM; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

ANTIOXIDANTS; ELECTROPHORESIS, CAPILLARY; PHENOLS; PLANT OILS;

EID: 84858285529     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.013     Document Type: Article

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