Research Article
Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana
Table 6
Phenolic compounds isolated from Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana EVOO hydrophilic fraction.
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Min = minimal value; Max = maximal value; mean = average value; SD = standard deviation; nd = not detected (<LOD); identification based on RT and UV-Vis spectra of pure compounds; tentative identification by UV-Vis spectra and comparison of retention times with the literature data; 3,4-DHPEA-EDA, dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (decarboxymethyl oleuropein aglycone); p-HPEA-EDA, dialdehydic form of decarboxymethyl elenolic acid linked to tyrosol (decarboxymethyl ligstroside aglycone); 3,4-DHPEA-EA, oleuropein aglycone. |