Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil

Phenolic compounds represent a unique and functional part of the polar fraction of virgin olive oils. Many different approaches for the analysis of these compounds have been published, which has led to ambiguous results that are difficult to compare. In order to explain the controversial data report...

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Veröffentlicht in:	European journal of lipid science and technology 2004-08, Vol.106 (8), p.540-549
Hauptverfasser:	Hrncirik, Karel, Fritsche, Sonja
Format:	Artikel
Sprache:	eng
Schlagworte:	analysis Biological and medical sciences extraction Fat industries Folin-Ciocalteu Food industries Fundamental and applied biological sciences. Psychology HPLC olive oil Phenols polyphenols quantification SPE
Online-Zugang:	Volltext
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