Fast separation and determination of tyrosol, hydroxytyrosol and other phenolic compounds in extra-virgin olive oil by capillary zone electrophoresis with ultraviolet-diode array detection
- 22 July 2003
- journal article
- Published by Elsevier in Journal of Chromatography A
- Vol. 1011 (1-2) , 163-172
- https://doi.org/10.1016/s0021-9673(03)01100-2
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Biological Properties of Olive Oil PhytochemicalsCritical Reviews in Food Science and Nutrition, 2002
- The development and application of capillary electrophoresis methods for food analysisElectrophoresis, 1999
- Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresisFood Chemistry, 1997
- Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.Journal of Agricultural and Food Chemistry, 1993
- Factors Influencing the Separation of Ionic and Non-Ionic Chemical Natural Compounds in Plant Extracts by Capillary ElectrophoresisJournal of Liquid Chromatography, 1993
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fractionJournal of Agricultural and Food Chemistry, 1992
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLCJournal of Agricultural and Food Chemistry, 1992
- Capillary electrophoretic analysis of flavonoidsElectrophoresis, 1992
- Effects of buffer composition on electroosmotic flow in capillary electrophoresisJournal of Microcolumn Separations, 1990
- Preparation of 3,4‐Dihydroxy‐1‐benzeneethanol: A ReinvestigationEuropean Journal of Organic Chemistry, 1983