Cargando…

In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”

An ongoing challenge in olive oil analytics is the development of a reliable procedure that can draw the consensus of all interested parties regarding the quantification of concentrations above the required minimum value of 5 mg of bioactive “olive oil polyphenols” per 20 g of the oil, to fulfill th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tsimidou, Maria Z., Sotiroglou, Michaela, Mastralexi, Aspasia, Nenadis, Nikolaos, García-González, Diego L., Gallina Toschi, Tullia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6471533/ https://www.ncbi.nlm.nih.gov/pubmed/30884804 http://dx.doi.org/10.3390/molecules24061044

Ejemplares similares

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure
por: Tsimidou, Maria Z., et al.
Publicado: (2019)

On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil
por: Mastralexi, Aspasia, et al.
Publicado: (2021)

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation
por: Mastralexi, Aspasia, et al.
Publicado: (2021)

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils
por: Bellumori, Maria, et al.
Publicado: (2019)

Antioxidants in Greek Virgin Olive Oils
por: Kalogeropoulos, Nick, et al.
Publicado: (2014)

Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil
por: Lucci, Paolo, et al.
Publicado: (2020)

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach
por: Barbieri, Sara, et al.
Publicado: (2020)

The Benefits of Olive Oil for Skin Health: Study on the Effect of Hydroxytyrosol, Tyrosol, and Oleocanthal on Human Fibroblasts
por: González-Acedo, Anabel, et al.
Publicado: (2023)

Evolution of Hydroxytyrosol, Hydroxytyrosol 4-β-d-Glucoside, 3,4-Dihydroxyphenylglycol and Tyrosol in Olive Oil Solid Waste or “Alperujo”
por: Fernández-Prior, África, et al.
Publicado: (2022)

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2020)

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils
por: Esposto, Sonia, et al.
Publicado: (2023)

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method
por: Palagano, Rosa, et al.
Publicado: (2020)

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils
por: Paradiso, Vito Michele, et al.
Publicado: (2021)

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils
por: Barbieri, Sara, et al.
Publicado: (2020)

An Aromatic Aldehyde Synthase Controls the Synthesis of Hydroxytyrosol Derivatives Present in Virgin Olive Oil
por: Sánchez, Rosario, et al.
Publicado: (2019)

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test
por: Valli, Enrico, et al.
Publicado: (2020)

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
por: Farràs, Marta, et al.
Publicado: (2020)

Green Route for the Isolation and Purification of Hyrdoxytyrosol, Tyrosol, Oleacein and Oleocanthal from Extra Virgin Olive Oil
por: Francioso, Antonio, et al.
Publicado: (2020)

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
por: Quintanilla-Casas, Beatriz, et al.
Publicado: (2020)

In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
por: Valli, Enrico, et al.
Publicado: (2021)

Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils
por: Tura, Matilde, et al.
Publicado: (2019)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2022)

Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
por: Dini, Irene, et al.
Publicado: (2020)

Analysis of methanol and ethanol in virgin olive oil
por: Gómez-Coca, Raquel B., et al.
Publicado: (2014)

Survival of Coliform Bacteria in Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2018)

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil
por: Squeo, Giacomo, et al.
Publicado: (2021)

Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
por: Gaforio, José J., et al.
Publicado: (2019)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Characterisation of Endogenous Peptides Present in Virgin Olive Oil
por: Lopez-Huertas, Eduardo, et al.
Publicado: (2022)

Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System
por: Grossi, Marco, et al.
Publicado: (2023)

Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method
por: Lozano-Castellón, Julián, et al.
Publicado: (2021)

Hydroxytyrosol-Fortified Foods Obtained by Supercritical Fluid Extraction of Olive Oil
por: Bartella, Lucia, et al.
Publicado: (2021)

Sensitive Detection of Hydroxytyrosol in Extra Virgin Olive Oils with a Novel Biosensor Based on Single-Walled Carbon Nanotubes and Tyrosinase
por: Bounegru, Alexandra Virginia, et al.
Publicado: (2022)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
por: Ioannou, Evangelia T., et al.
Publicado: (2023)

Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2020)

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
por: Chavez-Angel, Emigdio, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_momjudj4jagndu527a3nu1fqo4