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- Di Maio, Ilona, et al. Show all 7 Authors
- Food chemistry 2013 v.138 no.2-3 pp. 1381-1391
- antioxidants; autoxidation; enzymatic reactions; fatty acids; freshness; genetic markers; high performance liquid chromatography; mass spectrometry; virgin olive oil
- ... Secoiridoid derivatives are the most important antioxidants of virgin olive oil (VOO), and their oxidation products could be used as molecular markers of VOO freshness to define the VOO autoxidation state. The aim of this research was to characterise the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) oxidation products to find analytical indicators that ...