Ultrasound-assisted emulsification-microextraction for the determination of phenolic compounds in olive oils

Food Chemistry

Volumn 150, Issue , 2014, Pages 128-136

  Reboredo Rodriguez P ^a   Rey Salgueiro, L ^a   Regueiro, J ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Liquid chromatography; Phenolic compounds; Ultrasound assisted emulsification microextraction; Virgin olive oil

Indexed keywords

EXTRACTION; LIQUID CHROMATOGRAPHY; LIQUIDS; OLIVE OIL; ULTRASONIC APPLICATIONS; ULTRASONICS;

CENTRAL COMPOSITE DESIGNS; EFFECTIVE PARAMETERS; EXTRA VIRGIN OLIVE OIL; PHENOLIC COMPOUNDS; RELATIVE STANDARD DEVIATIONS; ULTRASOUND RADIATION; ULTRASOUND-ASSISTED EMULSIFICATION-MICROEXTRACTION; VIRGIN OLIVE OIL;

EMULSIFICATION;

ACETONITRILE; APIGENIN; COUMARIC ACID; DILUENT; HYDROXYTYROSOL; LUTEOLIN; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; PINORESINOL; RESORCINOL; SUNFLOWER OIL; TYROSOL; VANILLIC ACID; VANILLIN;

ARTICLE; EMULSION; EXTRACTION AND EXTRACTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIQUID; LIQUID CHROMATOGRAPHY; SOLVENT EXTRACTION; ULTRASOUND; ULTRASOUND ASSISTED EMULSIFICATION MICROEXTRACTION;

LIQUID CHROMATOGRAPHY; PHENOLIC COMPOUNDS; ULTRASOUND-ASSISTED EMULSIFICATION-MICROEXTRACTION; VIRGIN OLIVE OIL;

LIMIT OF DETECTION; LIQUID PHASE MICROEXTRACTION; PHENOLS; PLANT OILS; ULTRASONICS;

EID: 84888079884     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.157     Document Type: Article

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