Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

[Image: see text] Seventeen extra virgin olive oil samples from Valencian Community (Spain) were submitted to a domestic-frying process (180 °C) during different degradation times (5, 10, 30, 60, 120 min). A dispersive liquid–liquid aerosol phase extraction by using a methanol/water (50:50) extracti...

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Detalles Bibliográficos
Autores principales: Sánchez, Raquel, Beltrán Sanahuja, Ana, Prats Moya, María Soledad, Todolí, José-Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10360154/
https://www.ncbi.nlm.nih.gov/pubmed/37399284
http://dx.doi.org/10.1021/acs.jafc.3c02634

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