Stability of Hydroxytyrosol in Aqueous Solutions at Different Concentration, Temperature and with Different Ionic Content: A Study Using UPLC-MS

  1. Zafra-Gómez, Alberto
  2. Luzón-Toro, Berta
  3. Capel-Cuevas, Sonia
  4. Morales, Juan Carlos
Revista:
Food and Nutrition Sciences

ISSN: 2157-944X,  2157-9458

Año de publicación: 2011

Volumen: 02

Número: 10

Páginas: 1114-1120

Tipo: Artículo

DOI: 10.4236/FNS.2011.210149 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Food and Nutrition Sciences

Referencias bibliográficas

  • C. W. Arts and P. C. H. Hollman, “Polyphenols and Disease Risk in Epidemiologic Studies,” American Journal of Clinical Nutrition, Vol. 81, No. 1, 2005, pp. 317S-325S.
  • 10.1016/j.bcp.2006.07.004
  • T. L. Zern and M. L. Fernandez, “Cardioprotective Effects of Dietary Polyphenols,” Journal of Nutrition, Vol. 135, No. 10, 2005, pp. 2291-2294.
  • 10.1021/jf070352q
  • 10.1016/S0959-8049(00)00103-9
  • A. Keys, “Mediterranean Diet and Public Health: Personal Reflections,” American Journal of Clinical Nutrition, Vol. 61, No. 6, 1995, pp. 1321S-1323S.
  • P. M. Kris-Etherton, K. D. Hecker, A. Bonanome, S. M. Coval, A. E. Binkoski, K. F. Hilpert, A. E. Griel and T. D. Etherton, “Bioactive Compounds in Foods: Their Role in the Prevention of Cardiovascular Disease and Cancer,” American Journal of Medicine, Vol. 113, No. 9, 2002, pp. 71-88.
  • 10.1007/978-1-4613-0399-2_3
  • 10.1007/s11064-008-9696-7
  • A. Geerlings, E. López-Huertas, J. C. Morales, J. Boza and J. Jiménez, “Natural Phenolic Products and Derivatives Thereof for Protection against Neurodegenerative Diseases,” Patent WO 03/082259, 2003.
  • 10.1016/j.atherosclerosis.2005.10.022
  • M. J. Oliveras-López, G. Berná, E. M. Carneiro, H. López-García de la Serrana, F. Martín and M. C. López, “An Extra-Virgin Olive Oil Rich in Polyphenolic Compounds Has Antioxidant Effects in OF1 Mice,” Journal of Nutrition, Vol. 138, No. 6, 2008, pp. 1074-1078.
  • C. M. Bitler, T. M. Viale, B. Damaj and R. Crea, “Hydrolyzed Olive Vegetation Water in Mice Has Anti-Inflammatory Activity,” Journal of Nutrition, Vol. 135, No. 6, 2005, pp. 1475-1479.
  • 10.1373/49.6.945
  • 10.1021/jf050851w
  • 10.1021/jf990009o
  • 10.1016/j.foodchem.2006.10.005
  • 10.1016/S1570-0232(02)00853-X
  • H. W. Tan, K. L. Tuck, I. Stupans and P. J. Hayball, “Simultaneous Determination of Oleuropein and Hydroxytyrosol in Rat Plasma Using Liquid Chromatography with Fluorescence Detection,” Journal of Chromatography B, Vol. 785, No. 1, 2003, pp. 187-191.
  • 10.1021/jf9809030
  • 10.1002/jlac.198319830417
  • 10.1039/an9941902363
  • “COMMISSION DECISION 2002/657/EC of 12 August 2002 Implementing Council Directive 96/23/EC Concerning the Performance of Analytical Methods and the Interpretation of Results,” Official Journal of the European Communities, 2002, pp. L221/8-L221/36.
  • 10.1021/jf9503265
  • 10.1021/jf00088a013
  • 10.1016/j.tetlet.2003.09.066
  • 10.1016/j.tet.2005.10.055
  • 10.1021/jf0481094
  • 10.1021/jf060481r
  • F. Paiva-Martins and M. H. Gordon, “Effects of pH and Ferric Ions on the Antioxidant Activity of Olive Polyphenols in Oil-In-Water Emulsions,” Journal of the American Oil Chemists’ Society, Vol. 79, No. 6, 2002, pp. 571-576.
  • 10.1111/j.1365-2621.2002.tb09432.x
  • 10.1021/jf060033j