Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method

• Main Authors: Julián Lozano-Castellón (Author), Anallely López-Yerena (Author), Alexandra Olmo-Cunillera (Author), Olga Jáuregui (Author), Maria Pérez (Author), Rosa Mª Lamuela-Raventós (Author), Anna Vallverdú-Queralt (Author)
• Format: Book
• Published: MDPI AG, 2021-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Extra virgin olive oil (EVOO), one of the key foods of the Mediterranean diet, is distinguished by its high content of nutritional and antioxidant compounds compared to other vegetable oils. During EVOO production, the major secoiridoids of EVOO, oleacein, oleocanthal, ligstroside, and oleuropein ag...