Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils

The analysis of phenolic compounds in extra virgin olive oils was carried out by high-performance liquid chromatography utilizing photodiode array and mass spectrometry detectors. The chromatographic profile of thirty samples from four Italian Regions highlighted the presence of secoiridoids, phenol...

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Bibliographic Details
Main Authors: Chiara Fanali, Susanna Della Posta, Alessandra Vilmercati, Laura Dugo, Marina Russo, Tommasangelo Petitti, Luigi Mondello, Laura de Gara
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Molecules
Subjects:
extra-virgin olive oil
protected designated origin
phenolic compounds
HPLC-PDA/MS
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/23/12/3249

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https://www.mdpi.com/1420-3049/23/12/3249

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