Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/162759
Title: NMR Spectroscopy: A powerful tool for the analysis of polyphenols in extra virgin olive oil
Author: Olmo-Cunillera, Alexandra
López-Yerena, Anallely
Lozano-Castellón, Julián
Tresserra i Rimbau, Anna
Vallverdú i Queralt, Anna
Pérez Bosch, Maria
Keywords: Oli d'oliva
Flavonoides
Polifenols
Espectroscòpia
Olive oil
Flavonoids
Polyphenols
Spectrum analysis
Issue Date: 16-Mar-2020
Publisher: Wiley
Abstract: 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.
Note: Versió postprint del document publicat a: https://doi.org/10.1002/jsfa.10173
It is part of: Journal of the Science of Food and Agriculture, 2020, vol. 100, num. 5, p. 1842-1851
URI: http://hdl.handle.net/2445/162759
Related resource: https://doi.org/10.1002/jsfa.10173
ISSN: 0022-5142
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

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