Utilize este identificador para referenciar este registo:
https://hdl.handle.net/10316/45101| Título: | Characterization of antioxidant olive oil biophenols by spectroscopic methods | Autor: | Paiva-Martins, Fátima Rodrigues, Vera Calheiros, Rita Marques, Maria P. M. |
Palavras-chave: | Antioxidants; Iridoids; Olea; Olive Oil; Phenols; Phenylethyl Alcohol; Plant Oils; Pyrans; Spectrum Analysis, Raman | Data: | 2011 | Título da revista, periódico, livro ou evento: | Journal of the Science of Food and Agriculture | Volume: | 91 | Número: | 2 | Resumo: | 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: | https://hdl.handle.net/10316/45101 | DOI: | 10.1002/jsfa.4186 10.1002/jsfa.4186 |
Direitos: | openAccess |
| Aparece nas coleções: | FCTUC Ciências da Vida - Artigos em Revistas Internacionais |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| JSFA_11_91.pdf | 229.48 kB | Adobe PDF | Ver/Abrir |
Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.