Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 29, 2012, Pages 7318-7325

  Lisete Torres, Patrícia ^a   Losada Barreiro, Sonia ^b   Albuquerque, Hélio ^a   Sánchez Paz, Verónica ^b   Paiva Martins, Fátima ^a   Bravo Díaz, Carlos ^b  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidants; food emulsions; hydroxytyrosol; hydroxytyrosol acetate; pseudo phase model

Indexed keywords

ANTIOXIDANTS; FOOD EMULSIONS; HYDROXYTYROSOL; HYDROXYTYROSOL ACETATE; PSEUDOPHASE MODEL;

EMULSIONS; VEGETABLE OILS; VOLATILE FATTY ACIDS;

EMULSIFICATION;

3,4-DIHYDROXYPHENYLETHANOL; ACETIC ACID DERIVATIVE; ANTIOXIDANT; CATECHOL DERIVATIVE; DRUG DERIVATIVE; HYDROXYTYROSOL; HYDROXYTYROSYL ACETATE; OLIVE OIL; PHENETHYL ALCOHOL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; EMULSION; SOLUBILITY;

ACETATES; ANTIOXIDANTS; CATECHOLS; EMULSIONS; PHENYLETHYL ALCOHOL; PLANT OILS; SOLUBILITY;

EID: 84864366261     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301998s     Document Type: Article

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