Rapid determination of phenol content in extra virgin olive oil
DOI:
https://doi.org/10.3989/gya.1994.v45.i1-2.974Keywords:
Phenol content, Solid phase extraction, Virgin olive oilAbstract
A quick extraction methodology was developed to reduce the time usually required to determine the phenol content in olive oil. The validity of this method, based on SPE technique, was tested against two other phenol extraction techniques.
The statistical analysis of the analytical data showed that over a phenol content range of 110-550 μg/g oil, the proposed method can be a reliable alternative for a rapid extraction of the phenols from olive oil.
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Published
1994-04-30
How to Cite
1.
Favati F, Caporale G, Bertuccioli M. Rapid determination of phenol content in extra virgin olive oil. Grasas aceites [Internet]. 1994Apr.30 [cited 2024Apr.19];45(1-2):68-70. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/974
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Section
NO_Seccion_SI_resumen
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Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)
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