Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

被引：0
|
作者：
Tomé-Rodríguez, S. [1 ,2 ,3 ,4 ]
Ledesma-Escobar, C.A. [1 ,2 ,3 ,4 ]
Penco-Valenzuela, J.M. [5 ]
Priego-Capote, F. [1 ,2 ,3 ,4 ]
机构：
[1] Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
[2] Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
[3] Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
[4] CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
[5] Spanish Association of Olive Producing Municipalities (AEMO), Campus Alameda Del Obispo, Córdoba, Spain
来源：
LWT | 2021年 / 147卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] VARIABILITY OF OLIVE OIL CULTIVAR ON STABILITY DURING STORAGE
    Neves, M. A.
    Miguel, M. G.
    Pedro, L. G.
    Barroso, J. G.
    Figueiredo, A. C.
    Martins, D. S.
    Dandlen, S. A.
    ACTA ALIMENTARIA, 2011, 40 (04) : 436 - 448
  • [42] Performance of the 'Cacerena' Cultivar in the Industrial Olive Oil Elaboration
    Ardila, T.
    Sanchez, J.
    Osorio, E.
    Marin, J.
    de Miguel, C.
    Martinez, M.
    VI INTERNATIONAL SYMPOSIUM ON OLIVE GROWING, 2012, 949 : 553 - 557
  • [43] Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar
    Morelló, JR
    Vuorela, S
    Romero, MP
    Motilva, MJ
    Heinonen, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (06) : 2002 - 2008
  • [44] Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey
    Miho, H.
    Diez, C. M.
    Mena-Bravo, A.
    Sanchez de Medina, V.
    Moral, J.
    Melliou, E.
    Magiatis, P.
    Rallo, L.
    Barranco, D.
    Priego-Capote, F.
    FOOD CHEMISTRY, 2018, 266 : 192 - 199
  • [45] Influence of Cultivar and Concentration of Selected Phenolic Constituents on the in Vitro Chemiopreventive Potential of Olive Oil Extracts
    Fabiani, Roberto
    Sepporta, Maria V.
    Mazza, Teresa
    Rosignoli, Patrizia
    Fuccelli, Raffaela
    De Bartolomeo, Angelo
    Crescimanno, Marilena
    Taticchi, Agnese
    Esposto, Sonia
    Servili, Maurizio
    Morozzi, Guido
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (15) : 8167 - 8174
  • [46] VOLATILE COMPONENTS IN SIDERITIS SCARDICA GRISEB. CULTIVAR
    Todorova, Milka
    Trendafilova, Antoaneta
    Evstatieva, Luba
    Antonova, Daniela
    COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES, 2013, 66 (04): : 507 - 512
  • [47] Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS
    Aprea, Eugenio
    Gasperi, Flavia
    Betta, Emanuela
    Sani, Graziano
    Cantini, Claudio
    JOURNAL OF MASS SPECTROMETRY, 2018, 53 (09): : 824 - 832
  • [48] The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples
    Kosma, Ioanna S.
    Kontominas, Michael G.
    Badeka, Anastasia V.
    FOODS, 2020, 9 (11)
  • [49] Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities
    Guerfel, Mokhtar
    Ben Mansour, Mohamed
    Ouni, Youssef
    Flamini, Guido
    Boujnah, Dalenda
    Zarrouk, Mokhtar
    SCIENTIFIC WORLD JOURNAL, 2012,
  • [50] The variability of composition of the volatile fraction of olive oil
    Bianco, A
    Dezzi, S
    Bonadies, F
    Romeo, G
    Scarpati, ML
    Uccella, N
    NATURAL PRODUCT RESEARCH, 2006, 20 (05) : 475 - 478
12345