Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection-Reference-Cited by-同舟云学术

Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

Published:2001-05-01 Issue:5 Volume:49 Page:2185-2192
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mateos Raquel¹,Espartero José Luis¹,Trujillo Mariana¹,Ríos J. J.¹,León-Camacho Manuel¹,Alcudia Felipe¹,Cert Arturo¹

Affiliation:

1. Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, E-41012, Sevilla, Spain, and Departamento de Química Orgánica y Farmacéutica, Universidad de Sevilla, c/Profesor García González s/n, E-41012, Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0013205

Reference28 articles.

1. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry

2. Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution

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

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