(Q59158151)

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The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil

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The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil (English)

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E. Gimeno

1

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A.I. Castellote

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2

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R.M. Lamuela-Raventós

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3

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M.C. De la Torre

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4

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M.C. López-Sabater

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5

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publication date

August 2002

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published in

Food Chemistry

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volume

78

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issue

2

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page(s)

207-211

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cites work

Reference values for alpha-tocopherol and beta-carotene in the Whitehall II Study.

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https://api.crossref.org/works/10.1016%2FS0308-8146%2801%2900399-5

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International consensus statement on olive oil and the Mediterranean diet: implications for health in Europe. The Olive Oil and the Mediterranean Diet Panel.

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https://api.crossref.org/works/10.1016%2FS0308-8146%2801%2900399-5

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7 January 2021

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Simultaneous determination of α-tocopherol and β-carotene in olive oil by reversed-phase high-performance liquid chromatography

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https://api.crossref.org/works/10.1016%2FS0308-8146%2801%2900399-5

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7 January 2021

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Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved

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Comparison between extra virgin olive oil and oleic acid rich sunflower oil: effects on postprandial lipemia and LDL susceptibility to oxidation.

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https://api.crossref.org/works/10.1016%2FS0308-8146%2801%2900399-5

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7 January 2021

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Olive Oil Phenols and Their Potential Effects on Human Health

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https://api.crossref.org/works/10.1016%2FS0308-8146%2801%2900399-5

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DOI

10.1016/S0308-8146(01)00399-5

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(Q59158151)

The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil

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