Isolation and identification of phenolic glucosides from thermally treated olive oil byproducts

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 6, 2013, Pages 1235-1248

  Rubio Senent, Fátima ^a   Lama Muñoz, Antonio ^a   Rodríguez Gutiérrez, Guillermo ^a   Fernández Bolaños, Juan ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

alperujo; hydroxytyrosol; oligosaccharides; phenol; secoiridoids; steam treatment

Indexed keywords

ACID HYDROLYSIS; ALPERUJO; BIOACTIVE COMPOUNDS; BIOACTIVE PROPERTIES; CAFFEIC ACIDS; HYDROXYTYROSOL; ISOLATION AND IDENTIFICATION; LIQUID PHASE; NEUTRAL OLIGOSACCHARIDES; OLIVE OIL WASTE; PHENOLIC COMPOUNDS; SECOIRIDOIDS; SECOND GROUP; STEAM TREATMENT; TYROSOL; VERBASCOSIDE;

BYPRODUCTS; CARBOHYDRATES; CHROMATOGRAPHY; GLUCOSE; HEAT TREATMENT; ISOMERS; OLIGOSACCHARIDES; OLIVE OIL; ULTRAFILTRATION;

PHENOLS;

GLUCOSIDE; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; HEAT; ISOLATION AND PURIFICATION;

GLUCOSIDES; HOT TEMPERATURE; MOLECULAR STRUCTURE; PHENOLS; PLANT OILS;

EID: 84873682053     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303772p     Document Type: Article

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