Optimisation of olive oil phenol extraction conditions using a high-power probe ultrasonication

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2481-2488

  Jerman Klen, T ^a   Vodopivec, B Mozetič ^a  

^a UNIVERSITY OF NOVA GORICA   (Slovenia)

Author keywords

Extra virgin olive oil (EVOO); Optimisation; Phenols; Ultrasound assisted liquid liquid extraction (US LLE)

Indexed keywords

EXTRA VIRGIN OLIVE OIL; HIGH LINEARITY; HIGH-POWER; HIGHER EFFICIENCY; LIQUID-LIQUID EXTRACTION; LOW TEMPERATURES; N-HEXANE; OLIVE OIL; OPTIMISATIONS; PHENOL CONTENT; PHENOL EXTRACTION; PHENOL RECOVERY; ULTRA-SONICATION; ULTRASOUND PROBES;

HEXANE; LIQUIDS; METHANOL; OPTIMIZATION; ORGANIC SOLVENTS; PHENOLS; PROBES; ULTRASONIC APPLICATIONS; ULTRASONICS; VEGETABLE OILS; WASHING;

SOLVENT EXTRACTION;

EXTRA VIRGIN OLIVE OIL; FAT; HEXANE; OLIVE OIL; PHENOL; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; LOW TEMPERATURE; MASS SPECTROMETRY; PRECIPITATION; ULTRASOUND; ULTRASOUND PROBE ASSISTED LIQUID LIQUID EXTRACTION;

LIQUID-LIQUID EXTRACTION; PHENOLS; PLANT OILS; SONICATION; ULTRASONICS;

EID: 84861574418     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.096     Document Type: Article

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