Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supportin...

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Bibliographic Details
Main Authors: Giovanni Sindona, Hicham Benabdelkamel, Anna Russo, Enzo Perri, Mohamed Attya
Format: Article
Language:English
Published: MDPI AG 2010-12-01
Series:Molecules
Subjects:
nutraceuticals
olive oil
thermal degradation
isotope dilution assay
Online Access:http://www.mdpi.com/1420-3049/15/12/8734/

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