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https://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: | https://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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| File | Description | Size | Format | |
|---|---|---|---|---|
| 693742.pdf | 868.77 kB | Adobe PDF | View/Open |
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