2026-04-17T04:42:26Zhttps://recercat.cat/oai/requestoai:recercat.cat:2445/1627592025-12-05T10:52:34Zcom_2072_1057col_2072_478913col_2072_478917col_2072_478924
RECERCAT
author
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
2020-05-28T07:10:20Z2021-03-16T06:10:20Z2020-03-162020-05-28T07:10:20Z
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.
(c) Society of Chemical Industry, 2020 info:eu-repo/semantics/openAccess
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
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion