Mass spectrometry to evaluate the effect of the ripening process on phenols of virgin olive oils
Article first published online: 24 JUL 2013
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Special Issue: Novel sources of omega-3 for food and feed (Part 1∕2)
Volume 115, Issue 9, pages 1053–1061, September 2013
How to Cite
Sánchez de Medina, V., Riachy, M. E., Priego-Capote, F. and Luque de Castro, M. D. (2013), Mass spectrometry to evaluate the effect of the ripening process on phenols of virgin olive oils. Eur. J. Lipid Sci. Technol., 115: 1053–1061. doi: 10.1002/ejlt.201300059
- Issue published online: 4 SEP 2013
- Article first published online: 24 JUL 2013
- Accepted manuscript online: 6 JUN 2013 06:18AM EST
- Manuscript Accepted: 29 MAY 2013
- Manuscript Revised: 16 APR 2013
- Manuscript Received: 21 FEB 2013
- The Spanish Ministerio de Economia y Competitividad (MEC). Grant Number: CTQ2012-37428
As a service to our authors and readers, this journal provides supporting information supplied by the authors. Such materials are peer reviewed and may be re-organized for online delivery, but are not copy-edited or typeset. Technical support issues arising from supporting information (other than missing files) should be addressed to the authors.
Figure 1 Base peak chromatograms (BPCs) obtained by LC–TOF/MS analysis of phenolic extracts from VOO of Arbequina (A), Frantoio (B) and Picual (C) genitors at the different crop dates.
Figure 2 Venn diagram generated by qualitative comparison of MF profiles obtained after application of the fold-change algorithm.
Figure 3 Heat maps based on correlation analysis according to the ripening index (A) and genotype (B).
Figure 4 Evolution plots for representative phenols with crop date and ripening index.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.