Zobrazeno 1 - 10
of 917
pro vyhledávání: '"Hydrophilic phenols"'
Autor:
Rodríguez, M.1 monetta.pablo@inta.gob.ar, Cornejo, V.1, Rodríguez-Gutiérrez, G.2, Monetta, P.1
Publikováno v:
Grasas y Aceites. Jan-Mar2023, Vol. 74 Issue 1, p1-12. 12p.
Publikováno v:
Grasas y Aceites, Vol 74, Iss 1 (2023)
Hydrophilic phenols are the main bioactive compounds in alperujo. Among them, 3,4-Dihydroxyphenylglycol (DHPG), Hydroxytyrosol (HT) and Tyrosol (Ty), are the most relevant and deeply studied. These compounds exhibit high antioxidant capacity and a wi
Externí odkaz:
https://doaj.org/article/e20a770810a64bc0832a3f545de3b5f5
Publikováno v:
In Talanta 1 May 2018 181:44-51
Autor:
Servili, Maurizio *, Selvaggini, Roberto, Esposto, Sonia, Taticchi, Agnese, Montedoro, GianFrancesco, Morozzi, Guido
Publikováno v:
In Journal of Chromatography A 2004 1054(1):113-127
Publikováno v:
RUA. Repositorio Institucional de la Universidad de Alicante
Universidad de Alicante (UA)
Universidad de Alicante (UA)
A novel approach is presented to determine hydrophilic phenols in olive oil samples, employing vortex-assisted reversed-phase dispersive liquid-liquid microextraction (RP-DLLME) for sample preparation and screen-printed carbon electrodes for voltamme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e40ac06a3492d5e26dfa4b0deeec3dd7
https://pubmed.ncbi.nlm.nih.gov/29426537
https://pubmed.ncbi.nlm.nih.gov/29426537
Akademický článek
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Akademický článek
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Publikováno v:
Food Chemistry. 119:698-702
Three methods, most frequently used in hydrophilic phenols extraction from virgin olive oils (liquid–liquid, solid-phase with C18 and solid phase with diol-bound sorbents), were applied on virgin olive oils enriched with 2.0–10.0 mg/kg of phospho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74cfa665c04d9f6d4bfa5280b215d9c8
https://doi.org/10.1016/j.foodchem.2009.07.016
https://doi.org/10.1016/j.foodchem.2009.07.016
Autor:
Feliciano Priego-Capote, María Dolores Luque de Castro, Luis Rallo, Milad El Riachy, Lorenzo León
Publikováno v:
European Journal of Lipid Science and Technology. 113:678-691
Virgin olive oil (VOO) consumption is increasing all over the world due to its excellent organoleptic and nutraceutical properties. These beneficial traits stand from a prominent and well-balanced chemical composition, which is a blend of major (98%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee7c59757192653f06983c593f127c54
https://doi.org/10.1002/ejlt.201000400
https://doi.org/10.1002/ejlt.201000400
Autor:
Gian Francesco Montedoro, Maurizio Servili, Guido Morozzi, Agnese Taticchi, Roberto Selvaggini, Sonia Esposto
Publikováno v:
Journal of chromatography. A. 1054(1-2)
Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolic alcohols, phenolic acids,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2449a17b158707a1a663017313cd3785
https://pubmed.ncbi.nlm.nih.gov/15553137
https://pubmed.ncbi.nlm.nih.gov/15553137