Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil

Virgin olive oil has a high resistance to oxidative deterioration due to its tryacylglycerol composition low in polyunsaturated fatty acids and due to the presence of a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. We isolated several phenolic compounds of extra virg...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-11, Vol.53 (23), p.8918-8925
Hauptverfasser:	Carrasco-Pancorbo, A, Cerretani, L, Bendini, A, Segura-Carretero, A, Del Carlo, M, Gallina-Toschi, T, Lercker, G, Compagnone, D, Fernández-Gutiérrez, A
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidants Antioxidants - analysis Biological and medical sciences Chromatography, High Pressure Liquid Drug Stability Electrochemistry Fat industries Food industries Free Radical Scavengers free radicals Fundamental and applied biological sciences. Psychology Iridoids - analysis lignans Lignans - analysis Olive Oil Oxidation-Reduction phenolic compounds Phenols - analysis phenyl-ethyl alcohols Phenylethyl Alcohol - analysis Plant Oils - analysis polyphenols secoiridoids Spectrometry, Mass, Electrospray Ionization virgin olive oil
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