An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process

Journal of the Science of Food and Agriculture

Volumn 98, Issue 10, 2018, Pages 3636-3643

  Cecchi, Lorenzo ^a   Migliorini, Marzia ^b   Zanoni, Bruno ^a   Breschi, Carlotta ^a   Mulinacci, Nadia ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b Carapelli Firenze SpA   (Italy)

Author keywords

HPLC DAD MS; oleuropein; partition; phenols extraction yield; secoiridoid

Indexed keywords

OLIVE OIL;

CHEMISTRY; EVALUATION STUDY; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OLIVE TREE; PROCEDURES;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FRUIT; OLEA; OLIVE OIL;

EID: 85042201146     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8841     Document Type: Article

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