Determination of Polyphenols in Commercial Extra Virgin Olive Oils from Different Origins (Mediterranean and South American Countries) by Liquid Chromatography–Electrospray Time-of-Flight Mass Spectrometry-Reference-Cited by-同舟云学术

Determination of Polyphenols in Commercial Extra Virgin Olive Oils from Different Origins (Mediterranean and South American Countries) by Liquid Chromatography–Electrospray Time-of-Flight Mass Spectrometry

Published:2014-02-16 Issue:9 Volume:7 Page:1824-1833
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Gilbert-López Bienvenida,Valencia-Reyes Zanhy L.,Yufra-Picardo Velia M.,García-Reyes Juan F.,Ramos-Martos Natividad,Molina-Díaz Antonio

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-014-9825-7.pdf

Reference24 articles.

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2. Angerosa F, Mostallino R, Basti C, Vito R (2001) Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem 72:19–28

3. Bakhouche A, Lozano-Sánchez J, Beltrán-Debón R, Joven J, Segura-Carretero A, Fernández-Gutiérrez A (2013) Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia. Food Res Int 50:401–408

4. Bayram B, Esatbeyoglu T, Schulze N, Ozcelik B, Frank J, Rimbach G (2012) Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities. Plant Foods Hum Nutr 67:326–336

5. Bendini A, Bonoli M, Cerretani L, Biguzzi B, Lercker G, Gallina-Toschi T (2003) Liquid-liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods. J Chromatogr A 985:425–433

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