Quantum chemical study of the isomerization of 24-methylenecycloartanol, a potential marker of olive oil refining

Author:

Wedler Henry B.,Pemberton Ryan P.,Lounnas Valère,Vriend Gert,Tantillo Dean J.,Wang Selina C.

Publisher

Springer Science and Business Media LLC

Subject

Computational Theory and Mathematics,Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Computer Science Applications,Catalysis

Reference24 articles.

1. Tripoli E, Giammanco M, Tabacchi D, Di Majo D, Giammanco S, La Guardia M (2005) The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev 18:98–112

2. US Department of Agriculture (2010) United States standards for grades of olive oil and olive-pomace oil. Federal Register 75:22363

3. Frankel EN, Mailer RJ, Shoemaker FC, Wang SC, Flynn JD (2010) Tests indicate that imported “extra virgin” olive oil often fails international and USDA standards. UC Davis Olive Center, Davis

4. Frankel EN, Mailer RJ, Wang SC, Shoemaker FC, Guinard J-X, Flynn JD, Sturzenberger ND (2011) Evaluation of extra-virgin olive oil sold in California. UC Davis Olive Center, Davis

5. Moore JC, Spink J, Lipp M (2012) Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010. J Food Sci 77:118–126

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