Determination of Polyphenols in Commercial Extra Virgin Olive Oils from Different Origins (Mediterranean and South American Countries) by Liquid Chromatography–Electrospray Time-of-Flight Mass Spectrometry

Food Analytical Methods

Volumn 7, Issue 9, 2014, Pages 1824-1833

  Gilbert López, Bienvenida ^a   Valencia Reyes, Zanhy L ^a   Yufra Picardo, Velia M ^a   García Reyes, Juan F ^a   Ramos Martos, Natividad ^a   Molina Díaz, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Extra virgin olive oil; Food analysis; LC TOFMS; Origin discrimination; Phenolic profile

Indexed keywords

COLUMN CHROMATOGRAPHY; EXTRACTION; FLAVONOIDS; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETERS; MASS SPECTROMETRY; OIL SHALE; OILS AND FATS; PARTICLE SIZE; PHASE SEPARATION; PHENOLS;

EXTRA VIRGIN OLIVE OIL; FOOD ANALYSIS; MASS SPECTROMETRIC DETECTION; ORIGIN DISCRIMINATION; PHENOLIC PROFILES; QUALITATIVE DIFFERENCES; SOLID-PHASE EXTRACTION; TIME OF FLIGHT MASS SPECTROMETRY;

OLIVE OIL;

EID: 84920253815     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-014-9825-7     Document Type: Article

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