Development of an Ultraperformance Liquid Chromatography-Mass Spectrometry Method to Determine Sterols in Olive Oils
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2107-3_6
Reference8 articles.
1. Owen RW, Giacosa A, Hull WE, Haubner R, Wurtele G, Spiegelhalder B, Bartsch H (2000) Olive oil consumption and health: the possible role of antioxidants. Lancet Oncol 1:107–112. https://doi.org/10.1016/S1470-2045(00)00015-2
2. Piironen V, Lindsay DG, Miettinen TA, Toivo J, Lampi AM (2000) Plant sterols: biosynthesis, biological function and their importance to human nutrition. J Sci Food Agric 80:939–966. https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<939::AID-JSFA644>3.0.CO;2-C
3. Perona JS, Cabello-Moruno R, Ruiz-Gutierrez V (2006) The role of virgin olive oil components in the modulation of endothelial function. J Nutr Biochem 17:429–445. https://doi.org/10.1016/j.jnutbio.2005.11.007
4. Lerma-García MJ, Concha-Herrera V, Herrero-Martínez JM, Simó-Alfonso EF (2009) Classification of extra virgin olive oils produced at La Comunitat Valenciana according to their genetic variety using sterol profiles established by high-performance liquid chromatography with mass spectrometry detection. J Agric Food Chem 57:10512–10517. https://doi.org/10.1021/jf902322c
5. Cercaci L, Passalacqua G, Poerio A, Rodriguez-Estrada MT, Lercker G (2007) Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability. Food Chem 102:66–76. https://doi.org/10.1016/j.foodchem.2006.01.062
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