New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils
详细信息 查看全文
- 作者：Lorenzo Cecchia ; b ; Marzia Innocentia ; b ; Fabrizio Melania ; b ; Marzia Migliorinic ; Lanfranco Conted ; Nadia Mulinaccia ; b ; nadia.mulinacci@unifi.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：EVOO ; Extra Virgin Olive Oil ; VOO ; Virgin Olive Oil ; as sub category of virgin olive oil ; OVOO ; Ordinary Virgin Olive Oil ; LVOO ; Lampante Virgin Olive Oil ; OO ; Olive Oil ; ROO ; Refined Olive Oil ; cv ; cultivar ; EI ; Extract ion ; IOC ; International Olive oil Council ; EFSA ; European Food Safety Authority
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：148-157
- 全文大小：538 K
文摘
- class="listitem" id="list_l0005">
- class="label">•
Bleaching step of the refining process induces lignan isomerization.
- class="label">•
New lignans detected by HPLC/DAD and confirmed by MS-TOF.
- class="label">•
Data from molecular modeling agree with the chromatographic results.
- class="label">•
The new isobaric lignans as markers of not declared refining procedures of virgin oils.