Optimization of Microwave-Assisted Extraction for the Characterization of Olive Leaf Phenolic Compounds by Using HPLC-ESI-TOF-MS/IT-MS2-Reference-Cited by-同舟云学术

Optimization of Microwave-Assisted Extraction for the Characterization of Olive Leaf Phenolic Compounds by Using HPLC-ESI-TOF-MS/IT-MS2

Published:2012-01-12 Issue:3 Volume:60 Page:791-798
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Taamalli Amani¹²³,Arráez-Román David²³,Ibañez Elena⁴,Zarrouk Mokhtar¹,Segura-Carretero Antonio²³,Fernández-Gutiérrez Alberto²³

Affiliation:

1. Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia

2. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada 18071, Spain

3. Research and Development of Functional Food Centre (CIDAF), Health Science Technological Park, Avda. Del Conocimiento s/n, 18100 Granada, Spain

4. Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204233u

Reference24 articles.

1. Antioxidant activity of phenolics extracted from Olea europaea L. leaves

2. Rapid High-Performance Liquid Chromatography Analysis for the Quantitative Determination of Oleuropein in Olea europaea Leaves

3. Development of microwave-assisted extraction followed by headspace single-drop microextraction for fast determination of paeonol in traditional Chinese medicines

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