Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Autor: Sarfaraz Ahmed Mahesar, Massimo Lucarini, Alessandra Durazzo, Antonello Santini, Anja I. Lampe, Johannes Kiefer

Publikováno v: Journal of Spectroscopy, Vol 2019 (2019)

Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and co

Externí odkaz: https://doaj.org/article/97a4646752a440598474d3baea489486

Contributors

Autor: Ali Abbas, Mariam Abdur-Rahman, Hussein H. Abulreesh, Anjana Adhikari-Devkota, Muhammad Haseeb Ahmad, Naveed Ahmad, Nazir Ahmad, Akeem Omolaja Akinfenwa, Sumia Akram, Milica Fotirić Akšić, Mehmet Aksu, Ambrogina Albergamo, Muhammad Ali, Farooq Anwar, Zeliha Ustun Argon, Muhammad Sajid Arshad, Nosheen Asghar, Rizwan Ashraf, Abdelrahaman Assaeedi, Adel M.A. Assiri, Buket Aydeniz-Guneser, Maria Francesca Belcaro, Roberta Bernini, Muhammad Iqbal Bhanger, Ronnie Böck, Sandra Bulut, Veysel Umut Celenk, Tossaton Charoonratana, Ahmad Cheikhyoussef, Natascha Cheikhyoussef, Sook Chin Chew, Moncef Chouaibi, Monika Choudhary, Ivanka Ćirić, Rosaria Costa, Valeria da Silva Santos, Khaled Ben Daoued, Hari Prasad Devkota, Giacomo Dugo, Alessandra Durazzo, Peter Eck, Khaled Elbanna, Rafaat M. Elsanhoty, Sayed A. El-Toumy, Pelin Günç Ergönül, N.A. Michael Eskin, Gabriel Deschamps Fernandes, Nesrine Gaout, Saba Ghufran, Zinar Pinar Gumus, Onur Guneser, Salem Hamdi, Alan-Javier Hernández-Álvarez, Nevena Hromiš, Ahmed A. Hussein, Muhammad Imran, Yasemin Incegul, Nazish Jahan, Martha Kandawa-Schulz, Aftab Ahmed Kandhro, Onur Ketenoglu, null Khalil-ur-Rahman, Muhammad Kamran Khan, Manal Khider, Johannes Kiefer, Mustafa Kiralan, Sündüz Sezer Kiralan, Dilşat Bozdoğan Konuşkan, Abdul Hafeez Laghari, Anja I. Lampe, Vera Lazić, Massimo Lucarini, Alfred Maroyi, Aspasia Mastralexi, Mekjell Meland, Guiomar Melgar-Lalanne, Ayaz Ali Memon, Najma Memon, Martin Mondor, Kamel Msaada, Collen Musara, Muhammad Mushtaq, Zarina Mushtaq, Muhammad Nadeem, Ruchira Nandasiri, Maja Natić, Stefano Ferrari Nicoli, Ettore Novellino, Kar Lin Nyam, Ali Osman, Zeynep Aksoylu Özbek, Onur Özdikicierler, Gulcan Ozkan, Zahra Piravi-Vanak, Senka Popović, Rahman Qadir, Biljana Rabrenović, Antonio Raffo, Muhammad Abdul Rahim, Ateeq Rahman, Mohamed Fawzy Ramadan, Leila Rezig, Annalisa Romani, Ranko Romanić, Antonello Santini, Engy Shams-Eldin, Yan Yi Sim, Eliana B. Souto, Bushra Sultana, Danijela Šuput, Chin Xuan Tan, Seok Shin Tan, Seok Tyug Tan, Usha Thiyam-Höllander, Suna Timur, Maria Z. Tsimidou, Silvia Urciuoli, Chiara Vita, Dragana Dabić Zagorac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::72649f110e7bb2bef77794d3d6e73500
https://doi.org/10.1016/b978-0-12-818188-1.09996-5

Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy

Autor: Massimo Morassut, Eliana B. Souto, Stefano Nicoli, Antonello Santini, Margherita Campo, Ginevra Lombardi-Boccia, Johannes Kiefer, Annalisa Romani, Anja I. Lampe, Noemi Bevilacqua, Alessandra Durazzo, Paolo Gabrielli, Massimo Lucarini, Francesca Cecchini

Publikováno v: Foods
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f483fc34b0bbd50ea9d7ffabfc7ab036
https://pubmed.ncbi.nlm.nih.gov/31877706

Application of Infrared Spectroscopy for Functional Compounds Evaluation in Olive Oil: A Current Snapshot

Autor: Anja I. Lampe, Johannes Kiefer, Massimo Lucarini, Antonello Santini, Alessandra Durazzo, Sarfaraz Ahmed Mahesar

Publikováno v: Journal of Spectroscopy, Vol 2019 (2019)

Olive oil is a liquid fat obtained from the fruit ofOlea europaea, a plant belonging to theOleaceaefamily, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f196c3cc056d10c466683de3540e66
https://doaj.org/article/97a4646752a440598474d3baea489486