RP-UHPLC–DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating-Reference-Cited by-同舟云学术

RP-UHPLC–DAD-QTOF-MS As a Powerful Tool of Oleuropein and Ligstroside Characterization in Olive-Leaf Extract and Their Contribution to the Improved Performance of Refined Olive-Pomace Oil during Heating

Published:2020-10-15 Issue:43 Volume:68 Page:12039-12047
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hammouda Ibtissem Ben¹,Márquez-Ruiz Gloria²,Holgado Francisca²,Sonda Ammar¹,Skalicka-Wozniak Krystyna³,Bouaziz Mohamed¹⁴^ORCID

Affiliation:

1. Laboratoire d‘Électrochimie et Environnement, École Nationale d’Ingénieurs de Sfax, Université de Sfax, B.P. 1173, 3038 Sfax, Tunisia

2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Madrid, Spain

3. Department of Pharmacognosy with Medicinal Plant Unit, Medical University in Lublin, 1 Chodzki Street, 20-093 Lublin, Poland

4. Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, B.P. 1175, 3038 Sfax, Tunisia

Funder

Minist?re de l'Enseignement Sup?rieur et de la Recherche Scientifique

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05509

Reference22 articles.

1. Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis

2. Effect of deep-frying on 3-MCPD esters and glycidyl esters contents and quality control of refined olive pomace oil blended with refined palm oil

3. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil

4. Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

5. Enrichment of pan‐frying refined oils with olive leaf phenolic‐rich extract to extend the usage life

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