Determination of Squalene in Organic Extra Virgin Olive Oils (EVOOs) by UPLC/PDA Using a Single-Step SPE Sample Preparation

Food Analytical Methods

Volumn 10, Issue 5, 2017, Pages 1377-1385

  Salvo, Andrea ^a   La Torre, Giovanna Loredana ^a   Rotondo, Archimede ^a   Mangano, Valentina ^a   Casale, Katia Erminia ^a   Pellizzeri, Vito ^a   Clodoveo, Maria Lisa ^b   Corbo, Filomena ^b   Cicero, Nicola ^a   Dugo, Giacomo ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Extra virgin olive oil; Food analysis; Squalene; UPLC PDA

Indexed keywords

EXTRACTION; OILS AND FATS; PHASE SEPARATION;

CHROMATOGRAPHIC CONDITIONS; EXTRA VIRGIN OLIVE OIL; FOOD ANALYSIS; LIMITS OF DETECTION; SAMPLE PREPARATION; SOLID-PHASE EXTRACTION; SQUALENE; UPLC/PDA;

OLIVE OIL;

EID: 84992347205     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-016-0697-x     Document Type: Article

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