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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


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Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες Except where otherwise noted, this item's license is described as Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες