Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/45101
Title: Characterization of antioxidant olive oil biophenols by spectroscopic methods
Authors: Paiva-Martins, Fátima 
Rodrigues, Vera 
Calheiros, Rita 
Marques, Maria PM 
Keywords: Antioxidants; Iridoids; Olea; Olive Oil; Phenols; Phenylethyl Alcohol; Plant Oils; Pyrans; Spectrum Analysis, Raman
Issue Date: 2011
Serial title, monograph or event: Journal of the Science of Food and Agriculture
Volume: 91
Issue: 2
Abstract: Olive oil contains numerous phenolic components with well-recognized health-beneficial activity. The major phenolic compounds present in olives and virgin olive oil-hydroxytyrosol, oleuropein and the oleuropein aglycones 3,4-DHPEA-EA and 3,4-DHPEA-EDA-as well as some of their metabolites were studied in the present work, regarding their main structural preferences. Vibrational spectroscopy (Raman) coupled to theoretical methods were used, aiming at fully characterizing the systems and therefore enabling their quick and reliable identification in food samples.
URI: http://hdl.handle.net/10316/45101
Other Identifiers: 10.1002/jsfa.4186
DOI: 10.1002/jsfa.4186
Rights: openAccess
Appears in Collections:FCTUC Ciências da Vida - Artigos em Revistas Internacionais

Files in This Item:
File Description SizeFormat
JSFA_11_91.pdf229.48 kBAdobe PDFView/Open
Show full item record

SCOPUSTM   
Citations

22
checked on May 29, 2020

WEB OF SCIENCETM
Citations

20
checked on Feb 18, 2020

Page view(s)

153
checked on Jun 3, 2020

Download(s)

129
checked on Jun 3, 2020

Google ScholarTM

Check

Altmetric

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.