Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities (Q46180884)

20 December 2017

title

Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities (English)

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20 December 2017

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author name string

Banu Bayram

1

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Tuba Esatbeyoglu

2

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Nicole Schulze

3

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Beraat Ozcelik

4

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Gerald Rimbach

6

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publication date

1 December 2012

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Plant Foods for Human Nutrition

published in

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volume

67

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issue

4

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page(s)

326-336

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Antioxidant and anti-atherogenic activities of olive oil phenolics

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Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro.

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Oleuropein aglycon prevents cytotoxic amyloid aggregation of human amylin.

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Hydroxytyrosol-rich olive mill wastewater extract protects brain cells in vitro and ex vivo

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Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry

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Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

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Sensory properties of Californian and imported extra virgin olive oils

21 January 2018

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Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil.

21 January 2018

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Gas chromatography-atmospheric pressure chemical ionization-time of flight mass spectrometry for profiling of phenolic compounds in extra virgin olive oil.

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Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques

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Separation and identification of phenolic compounds in olive oil by coupling high-performance liquid chromatography with postcolumn solid-phase extraction to nuclear magnetic resonance spectroscopy (LC-SPE-NMR).

21 January 2018

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Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa)

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Determination of flavonoids in Portulaca oleracea L. by capillary electrophoresis with electrochemical detection

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Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

21 January 2018

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The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

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Antioxidant activity applying an improved ABTS radical cation decolorization assay

21 January 2018

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Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies

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Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils

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Protective effect of hydroxytyrosol and tyrosol against oxidative stress in kidney cells

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Phenolic Compounds in Different Olive Varieties

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Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils

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[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

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Olive oil: more than just oleic acid

21 January 2018

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12 December 2020

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.

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12 December 2020

Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system

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12 December 2020

Systematic analysis of the content of 502 polyphenols in 452 foods and beverages: an application of the phenol-explorer database

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12 December 2020

The olive oil antioxidant hydroxytyrosol efficiently protects against the oxidative stress-induced impairment of the NO• response of isolated rat aorta

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12 December 2020

10.1007/S11130-012-0315-Z

Identifiers

DOI

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20 December 2017

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20 December 2017