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No blood(y) stress - Phenolic antioxidants in olive oil and olive oil wastewater

Applikationsnr.: VFD0188

No blood(y) stress - Phenolic antioxidants in olive oil and olive oil wastewater

The content of polyphenols, or biophenols, in olive oil is interesting due to their attributed benefits and impact on human health. Only with a certain amount of biophenols the manufacturer can advertise the product to have a positive effect on health. But also, the wastewater incurring in olive oil production can still contain the coveted polyphenols. These wastewaters, which are mostly discarded, might be a source for a possible recovery of these biologically interesting constituents.

Technische Daten

Spezifikationen

Methode HPLC
Modus RP
Substanzen 3-Hydroxytyrosol, Tyrosol, 4-Hydroxyphenylacetic acid, Vanillic acid, Caffeic acid, Syringic acid, Oleuropein, Quercetin
Schlüsselwörter Antioxidants, polyphenols, biophenols, olive oil, International Olive Council, 3-Hydroxytyrosol, Tyrosol, 4-Hydroxyphenylacetic acid, Vanillic acid, Caffeic acid, Syringic acid, Oleuropein,
CAS Nummer 10597-60-1, 331-39-5, 32619-42-4, 156-38-7, 501-94-0, 117-39-5, 530-57-4, 121-34-6
Version 1/12-2020

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