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Effect of Biophenols on Olive Oil Stability Evaluated by Thermogravimetric Analysis

✍ Scribed by Gennaro, L.; Bocca, A. Piccioli; Modesti, D.; Masella, R.; Coni, E.

Book ID
126721898
Publisher
American Chemical Society
Year
1998
Tongue
English
Weight
51 KB
Volume
46
Category
Article
ISSN
0021-8561

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Analysis by liquid chromatography-tandem
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## Abstract In this study the qualitative and quantitative content of the biophenolics in virgin olive oils is evaluated by liquid chromatography‐tandem mass spectrometry. The extraction and purification method for these compounds from virgin oils was optimised. After liquid‐liquid and solid‐phase