Analysis of minor components in olive oil

dc.contributor.author	Murkovic, Michael	en
dc.contributor.author	Lechner, Sonja	en
dc.contributor.author	Pietzka, Ariane	en
dc.contributor.author	Μπρατάκος, Μιχαήλ Σ.	el
dc.contributor.author	Κατσογιάννος, Ευάγγελος	el
dc.date.accessioned	2015-06-11T17:08:44Z
dc.date.available	2015-06-11T17:08:44Z
dc.date.issued	2015-06-11
dc.identifier.uri	http://hdl.handle.net/11400/15719
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0165022X04000582#	el
dc.subject	Olive oil
dc.subject	Antioxidants
dc.subject	Polyphenols
dc.subject	Squalene
dc.subject	Ελαιόλαδο
dc.subject	Αντιοξειδωτικά
dc.subject	Πολυφαινόλες
dc.subject	Σκουαλένιο
dc.subject	HPLC-MS
dc.subject	Refractive index detector
dc.subject	Ανιχνευτής δείκτη διάθλασης
dc.title	Analysis of minor components in olive oil	en
heal.type	journalArticle
heal.classification	Biochemistry
heal.classification	Food technology
heal.classification	Βιοχημεία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Βιοχημεία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85094619
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85005727
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh88004563
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh97001075
heal.identifier.secondary	doi:10.1016/j.jbbm.2004.04.002
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθηνών. Σχολή Τεχνολογίας Τροφίμων. Τμήμα Τεχνολογίας Τροφίμων.	el
heal.publicationDate	2004-10
heal.bibliographicCitation	Murkovic, M., Lechner, S., Pietzka, A., Bratacos, M. and Katzogiannos, E. (2004). Analysis of minor components in olive oil. "Journal of Biochemical and Biophysical Methods", 61(1-2), October 2004. pp. 155-160. Available from: http://www.sciencedirect.com/science/article/pii/S0165022X04000582#. [Accessed 18/05/2004]	en
heal.abstract	Virgin olive oil is well known for its high content of phenolic substances that are thought to have health-promoting properties. These substances also contribute to the distinctive taste of the oil. In this study, tyrosol, vanillic acid, luteolin, and apigenin were identified and quantified by liquid chromatography mass spectrometry (LC-MS). In the seven samples analysed, tyrosol, the most abundant, was in the range of 1.4–29 mg/kg, vanillic acid was in the range of 0.67–4.0 mg/kg, luteolin was in the range of 0.22–7.0 mg/kg, and apigenin was in the range of 0.68–1.6 mg/kg. It was also shown that in olive oil, squalene can be analysed by using a refractive index detector. In the samples analysed, squalene occurred in the range of 3.9–9.6 g/l.	en
heal.journalName	Journal of Biochemical and Biophysical Methods	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true