Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method

Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. During EVOO production, the major secoiridoids of EVOO, oleacein, oleocanthal, ligstroside, and oleuropein ag...

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Detalles Bibliográficos
Autores principales: Lozano-Castellón, Julián, López-Yerena, Anallely, Olmo-Cunillera, Alexandra, Jáuregui, Olga, Pérez, Maria, Lamuela-Raventós, Rosa Mª, Vallverdú-Queralt, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066082/
https://www.ncbi.nlm.nih.gov/pubmed/33808450
http://dx.doi.org/10.3390/antiox10040540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066082/
https://www.ncbi.nlm.nih.gov/pubmed/33808450
http://dx.doi.org/10.3390/antiox10040540

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