Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron and Raman Spectroscopies

Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron and Raman Spectroscopies

Extra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is lar...

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Bibliographic Details
Main Authors:	Roberto Senesi, Carla Andreani, Piero Baglioni, Luis A. E. Batista de Carvalho, Silvia Licoccia, Maria P. M. Marques, Giulia Moretti, Annalisa Noce, Roberto Paolesse, Stewart F. Parker, Enrico Preziosi, Giovanni Romanelli, Annalisa Romani, Nicola Di Daniele
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Antioxidants
Subjects:	extra virgin olive oil minor polar compounds inelastic neutron scattering Raman spectroscopy UV-Vis spectroscopy
Online Access:	https://www.mdpi.com/2076-3921/10/5/643

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