Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction
This paper reports the preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. It was possible to characterize oleuropeine aglycon and three hydrolyzable phenols containing (3,4-dihydroxyp...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1992-09, Vol.40 (9), p.1577-1580 |
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| container_issue | 9 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Montedoro, Gianfrancesco Servili, Maurizio Baldioli, Maura Miniati, Enrico |
| description | This paper reports the preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. It was possible to characterize oleuropeine aglycon and three hydrolyzable phenols containing (3,4-dihydroxyphenyl)ethanol or (p-hydroxyphenyl)ethanol. |
| doi_str_mv | 10.1021/jf00021a020 |
| format | Article |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1577-1580 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_webofscience_primary_A1992JP43200020CitationCount |
| source | Web of Science - Science Citation Index Expanded - 1992<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" />; ACS Publications |
| subjects | Agriculture Agriculture, Multidisciplinary Chemistry Chemistry, Applied Food Science & Technology Life Sciences & Biomedicine Physical Sciences Science & Technology |
| title | Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction |
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