2026-04-13T07:11:19Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1627592025-12-05T10:52:34Zcom_2072_1057col_2072_478913col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Olmo-Cunillera, Alexandra author López-Yerena, Anallely author Lozano-Castellón, Julián author Tresserra i Rimbau, Anna author Vallverdú i Queralt, Anna author Pérez Bosch, Maria author 2020-05-28T07:10:20Z 2021-03-16T06:10:20Z 2020-03-16 2020-05-28T07:10:20Z Extra virgin olive oil (EVOO), a key component of the Mediterranean Diet, has aroused interest in recent years due to its health properties. Nuclear magnetic resonance (NMR) spectroscopy is an appropriate tool for the accurate quantification of minor compounds in complex food matrices, such as polyphenols in olive oil. Flavonoids, lignans, secoiridoids and phenolic acids and alcohols in EVOO have been identified and quantified by NMR. This review provides an overview of the major developments in the structural elucidation of polyphenol compounds in EVOO. Oli d'oliva Flavonoides Polifenols Espectroscòpia Olive oil Flavonoids Polyphenols Spectrum analysis NMR Spectroscopy: A powerful tool for the analysis of polyphenols in extra virgin olive oil