Assessment of conventional and microwave heating effects on the variation of the bioactive compounds of Chétoui VOO using HPLC-DAD-ESI-TOF-MS
The goal of this work was to monitor the hydrophilic profile of the virgin olive oil (VOO) of the second main Tunisian variety, “Chétoui”, in order to achieve a better understanding of the behavior of the bioactive phenolic compounds during 0, 2, 5, 10, and 15 min of microwave heating at medium powe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-01-01
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| Series: | Arabian Journal of Chemistry |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535217301673 |