Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction

Autor:	Maurizio Servili, Enrico Miniati, Gian Francesco Montedoro, Maura Baldioli
Jazyk:	angličtina
Rok vydání:	1992
Předmět:	Hydrolysis chemistry.chemical_compound Ethanol Chromatography chemistry Organic chemistry Fraction (chemistry) General Chemistry Phenols General Agricultural and Biological Sciences High-performance liquid chromatography Chemical composition Olive oil
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::710c88f90229870ea7b2495982cb968c http://hdl.handle.net/11391/109013 Zobrazit plný text záznamu