Analysis of minor components in olive oil.

@article{Murkovic2004AnalysisOM,
  title={Analysis of minor components in olive oil.},
  author={Michael Murkovic and Sonja Lechner and Ariane Tatjana Pietzka and Michael Bratacos and Evangellos Katzogiannos},
  journal={Journal of biochemical and biophysical methods},
  year={2004},
  volume={61 1-2},
  pages={
          155-60
        }
}
Virgin olive oil is well known for its high content of phenolic substances that are thought to have health-promoting properties. These substances also contribute to the distinctive taste of the oil. In this study, tyrosol, vanillic acid, luteolin, and apigenin were identified and quantified by liquid chromatography mass spectrometry (LC-MS). In the seven samples analysed, tyrosol, the most abundant, was in the range of 1.4-29 mg/kg, vanillic acid was in the range of 0.67-4.0 mg/kg, luteolin was… CONTINUE READING
Highly Cited
This paper has 55 citations. REVIEW CITATIONS

From This Paper

Figures, tables, and topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 20 extracted citations

Effects of Hydroxytyrosol on Human Health

Alev Yüksel Aydar, Tülay Öncü Öner, Elif Fatma Üçok
2017

56 Citations

051015'07'10'13'16'19
Citations per Year
Semantic Scholar estimates that this publication has 56 citations based on the available data.

See our FAQ for additional information.

References

Publications referenced by this paper.
Showing 1-8 of 8 references

Olive oil phenols and their potential effects on human health

F Visioli, C. Galli
J Agric Food Chem • 1998
View 1 Excerpt

Chemical composition of olive oil and its variations induced by refining

E Tiscornia, M Forina, F. Evangelisti
Riv Ital Sostanze Grasse 1982;59:519–56 • 1982
View 1 Excerpt