Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis

Food Chemistry

Volumn 273, Issue , 2019, Pages 124-129

  Alves, Francieli C G B S ^a   Coqueiro, Aline ^a   Março, Paulo H ^a   Valderrama, Patrícia ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Carotenoids; Chlorophylls; Dienes; Polyphenols; Tocopherol

Indexed keywords

CHLOROPHYLL; OLEFINS; OLIVE OIL; PIGMENTS; POLYPHENOLIC COMPOUNDS; SPECTRUM ANALYSIS; ULTRAVIOLET VISIBLE SPECTROSCOPY;

CAROTENOIDS; DIENES; EXTRA VIRGIN OLIVE OIL; INDEPENDENT COMPONENT ANALYSES (ICA); MEDITERRANEAN REGION; POLYPHENOLS; TOCOPHEROL; UV-VIS SPECTROSCOPY;

INDEPENDENT COMPONENT ANALYSIS;

OLIVE OIL; ALPHA TOCOPHEROL; CAROTENOID; CHLOROPHYLL;

ALGORITHM; ARTICLE; AUTOOXIDATION; CHLOROPHYLL CONTENT; COMPARATIVE STUDY; CULTIVAR; INDEPENDENT COMPONENT ANALYSIS; PATTERN RECOGNITION; PRINCIPAL COMPONENT ANALYSIS; SIGNAL NOISE RATIO; SOUTHERN EUROPE; THERMOSTABILITY; ULTRAVIOLET VISIBLE SPECTROSCOPY; FOOD ANALYSIS; OXIDATION REDUCTION REACTION; PROCEDURES; STATISTICS AND NUMERICAL DATA; ULTRAVIOLET SPECTROPHOTOMETRY;

ALGORITHMS; CAROTENOIDS; CHLOROPHYLL; FOOD ANALYSIS; MEDITERRANEAN REGION; OLIVE OIL; OXIDATION-REDUCTION; SPECTROPHOTOMETRY, ULTRAVIOLET; VITAMIN E;

EID: 85041606193     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.126     Document Type: Article

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