Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil-Reference-Cited by-同舟云学术

Antioxidant Effect of Phenolic Compounds, α-Tocopherol, and Other Minor Components in Virgin Olive Oil

Published:2003-10-18 Issue:24 Volume:51 Page:7170-7175
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mateos Raquel¹,Domínguez Manuel M.¹,Espartero José Luis¹,Cert Arturo¹

Affiliation:

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034415q

Reference32 articles.

1. Polyphenols in olive oils

2. Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection

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

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