Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis

In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great inter...

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Detalles Bibliográficos
Autores principales: Luque-Muñoz, Antonio, Tapia, Ruben, Haidour, Ali, Justicia, Jose, Cuerva, Juan M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6821043/
https://www.ncbi.nlm.nih.gov/pubmed/31664134
http://dx.doi.org/10.1038/s41598-019-52060-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6821043/
https://www.ncbi.nlm.nih.gov/pubmed/31664134
http://dx.doi.org/10.1038/s41598-019-52060-5

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