Analysis of minor components in olive oil.

  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},
  volume={61 1-2},
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
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