title: An investigation on dihydroxy-isochromans in extra virgin olive oil.
abstract: 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.
authors.affiliation: Dipartimento di Chimica Universita di Roma La Sapienza, Rome, Italy.
authors.forename: Marcella
authors.initials: M
authors.lastname: Guiso
authors.forename: Carolina
authors.initials: C
authors.lastname: Marra
authors.forename: Rocio Rodriguez
authors.initials: RR
authors.lastname: Arcos
mesh_terms: 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*
chemical_list: D002839:Chromans; D000069463:Olive Oil; D010938:Plant Oils