Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/45101
Title: Characterization of antioxidant olive oil biophenols by spectroscopic methods
Authors: Paiva-Martins, Fátima 
Rodrigues, Vera 
Calheiros, Rita 
Marques, Maria P. M. 
Keywords: Antioxidants; Iridoids; Olea; Olive Oil; Phenols; Phenylethyl Alcohol; Plant Oils; Pyrans; Spectrum Analysis, Raman
Issue Date: 2011
Serial title, monograph or event: Journal of the Science of Food and Agriculture
Volume: 91
Issue: 2
Abstract: Olive oil contains numerous phenolic components with well-recognized health-beneficial activity. The major phenolic compounds present in olives and virgin olive oil-hydroxytyrosol, oleuropein and the oleuropein aglycones 3,4-DHPEA-EA and 3,4-DHPEA-EDA-as well as some of their metabolites were studied in the present work, regarding their main structural preferences. Vibrational spectroscopy (Raman) coupled to theoretical methods were used, aiming at fully characterizing the systems and therefore enabling their quick and reliable identification in food samples.
URI: http://hdl.handle.net/10316/45101
DOI: 10.1002/jsfa.4186
10.1002/jsfa.4186
Rights: openAccess
Appears in Collections:FCTUC Ciências da Vida - Artigos em Revistas Internacionais

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