A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil waste

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 154-160

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

3,4 Dihydroxyphenylglycol; Alperujo; Antioxidants; ESI mass spectrometry; Hydroxytyrosol; Oleuropein; Phenols; Verbascoside

Indexed keywords

3,4-DIHYDROXYPHENYLGLYCOL; ALPERUJO; ESI MASS SPECTROMETRY; HYDROXYTYROSOL; OLEUROPEIN; VERBASCOSIDE;

ANTIOXIDANTS; MASS SPECTROMETRY; PHENOLS;

OLIVE OIL;

3,4 DIHYDROXYPHENYLETHYLENE GLYCOL; OLIVE OIL; PHENOL DERIVATIVE;

ARTICLE; BITTER TASTE; CHEMICAL REACTION; DEGRADATION; ELECTROSPRAY MASS SPECTROMETRY; EXTRACTION; FLOW RATE; FRACTIONATION; HYDROLYSIS; MASS SPECTROMETRY; NONHUMAN; OLIVE OIL WASTE; PURIFICATION; REVERSED PHASE LIQUID CHROMATOGRAPHY; ROOM TEMPERATURE; SOLID WASTE; SOLUBILIZATION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; METHOXYHYDROXYPHENYLGLYCOL; MOLECULAR STRUCTURE; PHENOLS; PLANT EXTRACTS; PLANT OILS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; WASTE PRODUCTS;

OLEACEAE;

EID: 84874941343     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.063     Document Type: Article

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