The content and composition of phenolic compounds are important aspects of olive oil quality, because they affect remarkably its nutritional and organoleptic properties and its resistence to oxidation. However the analysis of these substances needs long procedures, expensive equipment and numerous standard compounds. In this work is described a simple analytical methodology for their extraction from the oil and separation into classes founded on interaction of these substances with metal ions situated in exchange places of cation exchange resins.
Separazione di composti fenolici dell'olio di oliva mediante resine scambiatrici di cationi saturate con ioni metallici
ANDREONI, NARCISO;
2006-01-01
Abstract
The content and composition of phenolic compounds are important aspects of olive oil quality, because they affect remarkably its nutritional and organoleptic properties and its resistence to oxidation. However the analysis of these substances needs long procedures, expensive equipment and numerous standard compounds. In this work is described a simple analytical methodology for their extraction from the oil and separation into classes founded on interaction of these substances with metal ions situated in exchange places of cation exchange resins.File in questo prodotto:
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