New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils
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- 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
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Bleaching step of the refining process induces lignan isomerization.
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New lignans detected by HPLC/DAD and confirmed by MS-TOF.
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Data from molecular modeling agree with the chromatographic results.
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The new isobaric lignans as markers of not declared refining procedures of virgin oils.