In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils

Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor...

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Publicat a:Foods
Autors principals: Valli, Enrico, Milani, Andrea, Srbinovska, Ana, Moret, Erica, Moret, Sabrina, Bendini, Alessandra, Moreda, Wenceslao, Toschi, Tullia Gallina, Lucci, Paolo
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2021
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8230319/
https://ncbi.nlm.nih.gov/pubmed/34199349
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061260
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