Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability-Reference-Cited by-同舟云学术

Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability

Published:2007-01 Issue:1 Volume:102 Page:66-76
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cercaci Luisito,Passalacqua Giulia,Poerio Alba,Rodriguez-Estrada Maria Teresa,Lercker Giovanni

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists’ Society,1996

4. Liquid–liquid and solid-phase extraction of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods;Bendini;Journal of Chromatography A,2003

5. Presence of phytosterol oxides in crude vegetable oils and their fate during refining;Bortolomeazzi;Journal of Agricultural and Food Chemistry,2003

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