A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil-Reference-Cited by-同舟云学术

A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil

Published:2006-09 Issue:14 Volume:29 Page:2221-2233
ISSN:1615-9306
Container-title:Journal of Separation Science
language:en
Short-container-title:J. Sep. Sci.

Author:

Carrasco-Pancorbo Alegria,Gómez-Caravaca Ana Maria,Cerretani Lorenzo,Bendini Alessandra,Segura-Carretero Antonio,Fernández-Gutiérrez Alberto

Publisher

Wiley

Subject

Filtration and Separation,Analytical Chemistry

Reference61 articles.

1. Major phenolic compounds in olive oil: metabolism and health effects

2. Ibuprofen-like activity in extra-virgin olive oil

3. Sensory Properties of Virgin Olive Oil Polyphenols: Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

4. Main Polyphenols in the Bitter Taste of Virgin Olive Oil. Structural Confirmation by On-Line High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry

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