Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry-Reference-Cited by-同舟云学术

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Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry

Published:2019-06-06 Issue:21 Volume:411 Page:5577-5591
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Arrizabalaga-Larrañaga Ane,Rodríguez Pilar,Medina Mireia,Santos F. Javier,Moyano Encarnación

Funder

Secretaría de Estado de Investigación, Desarrollo e Innovación

Agència de Gestió d'Ajuts Universitaris i de Recerca

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-019-01939-3.pdf

Reference26 articles.

1. International Olive Oil Council, RES-2/91-IV-04, trade standard applying to table olives, 2004.

2. Roca M, Gallardo-Guerrero L, Mínguez-Mosquera MI, Rojas BG. Control of olive oil adulteration with copper-chlorophyll derivatives. J Agric Food Chem. 2010;58:51–6.

3. Fang M, Tsai CF, Wu GY, Tseng SH, Cheng HF, Kuo CH, et al. Identification and quantification of Cu-chlorophyll adulteration of edible oils. Food Addit Contam Part B. 2015;8:157–62.

4. Luaces P, Pérez AG, García JM, Sanz C. Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil. Food Chem. 2015;90:169–74.

5. Buckle KA, Edwards RA. Chlorophyll, colour and pH changes H.T.S.T. processed green pea puree. J Food Technol. 1970;5:173–86.

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