Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method

被引：0
|
作者：
Finotti, E [1 ]
Paoletti, F [1 ]
Bertone, A [1 ]
Galassi, P [1 ]
Quaglia, G [1 ]
机构：
[1] Ist Nazl Nutr, I-00178 Rome, Italy
来源：
NAHRUNG-FOOD | 1998年 / 42卷 / 05期
关键词：
D O I：
10.1002/(SICI)1521-3803(199810)42:05<324::AID-FOOD324>3.3.CO;2-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：324 / 325
页数：2
相关论文
共 50 条
  • [31] Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils
    Dini, Irene
    Seccia, Serenella
    Senatore, Antonello
    Coppola, Daniele
    Morelli, Elena
    FOOD ANALYTICAL METHODS, 2020, 13 (02) : 457 - 464
  • [32] Development and Validation of an Analytical Method for Total Polyphenols Quantification in Extra Virgin Olive Oils
    Irene Dini
    Serenella Seccia
    Antonello Senatore
    Daniele Coppola
    Elena Morelli
    Food Analytical Methods, 2020, 13 : 457 - 464
  • [33] Exploratory Characterization of the Unsaponifiable Fraction of Tunisian Virgin Olive Oils by a Global Approach with HPLC-APCI-IT MS/MS Analysis
    Zarrouk, Wissem
    Carrasco-Pancorbo, Alegria
    Segura-Carretero, Antonio
    Fernandez-Gutierrez, Alberto
    Zarrouk, Mokhtar
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (10) : 6418 - 6426
  • [34] Coulometrically determined antioxidant capacity (CDAC) as a possible parameter to categorize extra virgin olive oil
    Siano, Francesco
    Picariello, Gianluca
    Vasca, Ermanno
    FOOD CHEMISTRY, 2021, 354
  • [35] Determination of aliphatic alcohols, squalene, α-tocopherol and sterols in olive oils:: direct method involving gas chromatography of the unsaponifiable fraction following silylation
    Giacometti, J
    ANALYST, 2001, 126 (04) : 472 - 475
  • [36] Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
    Carrasco-Pancorbo, Alegria
    Cerretani, Lorenzo
    Bendini, Alessandra
    Segura-Carretero, Antonio
    Lercker, Giovanni
    Fernandez-Gutierrez, Alberto
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (12) : 4771 - 4780
  • [37] Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage
    Baiano, A.
    Gambacorta, G.
    Terracone, C.
    Previtali, M. A.
    Lamacchia, C.
    La Notte, E.
    JOURNAL OF FOOD SCIENCE, 2009, 74 (02) : C177 - C183
  • [38] Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils
    Baiano, Antonietta
    Terracone, Carmela
    Viggiani, Ilaria
    Del Nobile, Matteo Alessandro
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2013, 90 (01) : 103 - 111
  • [39] Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits
    Lavelli, V
    Bondesan, L
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (04) : 1102 - 1107
  • [40] The Phenolic Fraction of Italian Extra Virgin Olive Oils: Elucidation Through Combined Liquid Chromatography and NMR Approaches
    Klikarova, Jitka
    Rotondo, Archimede
    Cacciola, Francesco
    Ceslova, Lenka
    Dugo, Paola
    Mondello, Luigi
    Rigano, Francesca
    FOOD ANALYTICAL METHODS, 2019, 12 (08) : 1759 - 1770
12345