An investigation on dihydroxy-isochromans in extra virgin olive oil.
Recently, some dihydroxy-isochromans were discovered in extra virgin olive oil. In this work, the authors tried to investigate whether these substances are natural compounds, present also in the olive fruit, or whether they are formed during the crushing and malaxation procedures, or during the subsequent storage of oil. The variation of dihydroxy-isochroman amounts during extra virgin olive oil ageing have also been investigated.
Guiso
Marcella
M
Dipartimento di Chimica Universita di Roma La Sapienza, Rome, Italy.
Marra
Carolina
C
Arcos
Rocio Rodriguez
RR
D002839:Chromans / Q000032:analysis* / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods; D015394:Molecular Structure; D031658:Olea / Q000737:chemistry; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*
D002839:Chromans; D000069463:Olive Oil; D010938:Plant Oils