Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils-Reference-Cited by-同舟云学术

Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

Published:2007-05-12 Issue:12 Volume:55 Page:4771-4780
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carrasco-Pancorbo Alegría¹,Cerretani Lorenzo¹,Bendini Alessandra¹,Segura-Carretero Antonio¹,Lercker Giovanni¹,Fernández-Gutiérrez Alberto¹

Affiliation:

1. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/Fuentenueva s/n, E-18071 Granada, Spain, and Department of Food Science, University of Bologna, P. zza Goidanich 60, I-47023 Cesena (FC), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070186m

Reference33 articles.

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

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

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

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