Isolation and Characterization of a New Hydroxytyrosol Derivative from Olive (Olea europaea) Leaves-Reference-Cited by-同舟云学术

Isolation and Characterization of a New Hydroxytyrosol Derivative from Olive (Olea europaea) Leaves

Published:2008-06-27 Issue:14 Volume:56 Page:5582-5588
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Paiva-Martins Fátima¹,Pinto Marisa¹

Affiliation:

1. Centro de Investigação em Química and Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, n° 687, 4169-007 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800698y

Reference38 articles.

1. Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

2. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

3. High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization

4. Rapid and Complete Extraction of Phenols from Olive Oil and Determination by Means of a Coulometric Electrode Array System

5. Bioactive Derivatives of Oleuropein from Olive Fruits

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