Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile

Food Chemistry

Volumn 184, Issue , 2015, Pages 220-228

  Del Monaco, Giovanni ^a   Officioso, Arbace ^b   D'Angelo, Stefania ^c   La Cara, Francesco ^a   Ionata, Elena ^a   Marcolongo, Loredana ^a   Squillaci, Giuseppe ^a   Maurelli, Luisa ^a   Morana, Alessandra ^a  

^a CNR   (Italy)

^b SECOND UNIVERSITY OF NAPLES   (Italy)

^c UNIVERSITY OF NAPLES PARTHENOPE   (Italy)

Author keywords

Antioxidant; Extra virgin olive oil; Oxidative stress; Phenol extracts; Phenolic profile

Indexed keywords

ALDEHYDES; ANTIOXIDANTS; OIL SHALE; OXIDATIVE STRESS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POWER; BIOACTIVE COMPOUNDS; EXTRA VIRGIN OLIVE OIL; PHENOLIC PROFILES; PROTECTIVE CAPACITY; PROTECTIVE EFFECTS; SCAVENGING ACTIVITIES;

OLIVE OIL;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CAFFEIC ACID; COUMARIC ACID; HYDROXYTYROSOL; MALONALDEHYDE; METHEMOGLOBIN; OLEUROPEIN; OLIVE OIL; OOPE 5; ORTHO COUMARIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; TYROSOL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CALIBRATION; CENTRIFUGATION; CULTIVAR; ERYTHROCYTE; ERYTHROCYTE STRUCTURE; FREE RADICAL SCAVENGING ASSAY; HUMAN; HUMAN CELL; HYDROGEN BOND; OLIVE TREE; OXIDATION; OXIDATIVE STRESS; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; ITALY;

ANTIOXIDANTS; HUMANS; ITALY; OLIVE OIL; OXIDATIVE STRESS; PHENOLS; PLANT OILS;

EID: 84926336212     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.071     Document Type: Article

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