Characterization of bioactive compounds from monovarietal virgin olive oils: Relationship between phenolic compounds-antioxidant capacities

Medicina y ciencias biológicas

• elenolic acid 100%
• Olive Oil 86%
• 4-hydroxyphenylethanol 78%
• 3,4-dihydroxyphenylethanol 74%
• Phenols 62%
• Antioxidants 51%
• ligstroside 47%
• oleuropein aglycone 46%
• Oxygen Radical Absorbance Capacity 37%
• Chlorophyll 35%
• 1,1-diphenyl-2-picrylhydrazyl 32%
• Tocopherols 30%
• Carotenoids 27%
• Principal Component Analysis 24%
• Fatty Acids 19%
• High Pressure Liquid Chromatography 19%

Agricultura y biología

• virgin olive oil 91%
• bioactive compounds 64%
• phenolic compounds 58%
• antioxidants 45%
• assays 37%
• phenols 33%
• oleuropein 24%
• oxygen radical absorbance capacity 22%
• diodes 20%
• sulfonates 20%
• acids 19%
• tocopherols 18%
• 2,2-diphenyl-1-picrylhydrazyl 17%
• principal component analysis 15%
• carotenoids 14%
• high performance liquid chromatography 14%
• chlorophyll 12%
• fatty acids 12%
• sampling 6%