Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing.

@article{Klen2015OliveFP,
  title={Olive Fruit Phenols Transfer, Transformation, and Partition Trail during Laboratory-Scale Olive Oil Processing.},
  author={Tina Jerman Klen and Alenka Golc Wondra and Urska Vrhovsek and Paolo A. G. Sivilotti and Branka Mozeti{\vc} Vodopivec},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 18},
  pages={4570-9}
}
This work is the most comprehensive study on the quantitative behavior of olive fruit phenols during olive oil processing, providing insight into their transfer, transformation, and partition trail. In total, 69 phenols were quantified in 6 olive matrices from a three-phase extraction line employing ultra high pressure liquid chromatography-diode array detection analysis. Crushing had a larger effect than malaxation in terms of phenolic degradation and transformation, resulting in several new… CONTINUE READING

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Matter transfer during virgin olive oil elaboration

C. G. Herrera
Grasas Aceites • 2007

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