Characterization of the Phenolic Fingerprint of <i>Kolovi</i> Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS

Characterization of the Phenolic Fingerprint of <i>Kolovi</i> Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS

Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs possess multiple biological properties such as antioxida...

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Bibliographic Details
Main Authors: Natasa P. Kalogiouri, Evangelia Kritikou, Ioannis C. Martakos, Constantina Lazarou, Michalis Pentogennis, Nikolaos S. Thomaidis
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
olive oil
<i>Kolovi</i>
secoiridoids
QTOF-MS
phenolic content
health claim
Online Access:https://www.mdpi.com/1420-3049/26/18/5634

Internet

https://www.mdpi.com/1420-3049/26/18/5634

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