Isolation and Characterization of the Antioxidant Component 3,4-Dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from Olive (Olea europaea) Leaves-Reference-Cited by-同舟云学术

Isolation and Characterization of the Antioxidant Component 3,4-Dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from Olive (Olea europaea) Leaves

Published:2001-08-30 Issue:9 Volume:49 Page:4214-4219
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Paiva-Martins Fátima¹,Gordon Michael H.¹

Affiliation:

1. Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, number 687, 4169-007 Porto, Portugal, and School of Food Biosciences, The University of Reading, Whiteknights P.O. Box 226, Reading RG6 6AP, U.K.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010373z

Reference21 articles.

1. Phenolic Compounds in Spanish Olive Oils

2. 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

3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

4. Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols

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