Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1381-1391

  Di Maio, Ilona ^a   Esposto, Sonia ^a   Taticchi, Agnese ^a   Selvaggini, Roberto ^a   Veneziani, Gianluca ^a   Urbani, Stefania ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Antioxidants; Hydrophilic phenols; Oxidation; Secoiridoids; Virgin olive oil

Indexed keywords

EARLY EVALUATION; ELENOLIC ACID; FENTON REACTIONS; HYDROXYTYROSOL; MOLECULAR MARKER; OXIDATION PRODUCTS; SECOIRIDOIDS; VIRGIN OLIVE OIL;

ANTIOXIDANTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLEFINS; OLIVE OIL; PHENOLS;

OXIDATION;

ANTIOXIDANT; DECARBOXYMETHYL ELANOLIC ACID; FATTY ACID; FERROUS GLUCONATE; HYDROXYTYROSOL; MOLECULAR MARKER; OLIVE OIL; TERPENE; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

ARTICLE; AUTOOXIDATION; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONTROLLED STUDY; ENZYME METABOLISM; EVALUATION; FATTY ACID OXIDATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MASS SPECTROMETRY; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; PYRANS;

EID: 84873727379     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.097     Document Type: Article

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