Review on analytical mehods to analyze the hydrophilic components of virgin olive oils. Different mehodologies and chromatpgraphic separations are considered and the amounts of phenolic compounds in virgin olive oil are demonstrated to be influenced by different factors including the olive cultivar and the degree of ripeness, as well as extraction technologies.
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques
GALLINA TOSCHI, TULLIA;CERRETANI, LORENZO;BENDINI, ALESSANDRA;LERCKER, GIOVANNI
2005
Abstract
Review on analytical mehods to analyze the hydrophilic components of virgin olive oils. Different mehodologies and chromatpgraphic separations are considered and the amounts of phenolic compounds in virgin olive oil are demonstrated to be influenced by different factors including the olive cultivar and the degree of ripeness, as well as extraction technologies.File in questo prodotto:
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