An investigation on dihydroxy-isochromans in extra virgin olive oil.

Abstract

Recently, some dihydroxy-isochromans were discovered in extra virgin olive oil. In this work, the authors tried to investigate whether these substances are natural compounds, present also in the olive fruit, or whether they are formed during the crushing and malaxation procedures, or during the subsequent storage of oil. The variation of dihydroxy-isochroman amounts during extra virgin olive oil ageing have also been investigated.

DOI: 10.1080/14786410701823942

Cite this paper

@article{Guiso2008AnIO, title={An investigation on dihydroxy-isochromans in extra virgin olive oil.}, author={Marcella Guiso and Carolina Marra and Rocio Rodriguez Arcos}, journal={Natural product research}, year={2008}, volume={22 16}, pages={1403-9} }