Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 13, 2013, Pages 3212-3218

  Tena, Noelia ^a   Aparicio Ruiz, Ramón ^a   García González, Diego L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

fractionation; FTIR spectroscopy; polar and nonpolar fractions; thermoxidation; virgin olive oil

Indexed keywords

FTIR SPECTROSCOPY; NON-POLAR; OXYGENATED COMPOUNDS; SPECTRAL CHANGE; TERTIARY ALCOHOLS; THERMOXIDATION; TIME-COURSE ANALYSIS; VIRGIN OLIVE OIL;

CHEMICAL COMPOUNDS; FRACTIONATION; OLIVE OIL; SPECTROSCOPY;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; GEL CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; METHODOLOGY; OXIDATION REDUCTION REACTION;

CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84875783503     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305422d     Document Type: Article

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