El Aceite de Oliva Virgen: Tesoro de Andalucía - Periodista Digital

TéCNICAs De ANálIsIs Del ACeITe De OlIvA
45. B. Muik, B. Lendl, A. Molina-Díaz, M. J. Ayora-Cañada; “Direct, reagentfree
determination of free fatty acid content in olive oil and olives by
Fourier transform Raman spectrometry”; Anal. Chim. Acta, 487, 211-220
(2003).
46. P. Dais, A. Spyros, S. Christophoridou, E. Hatzakis, G. Fragaki, A. Agiomyrgianaki,
E. Salivaras, G. Siragakis, D. Daskalaki, M. Tasioula-Margari,
M. Brenes; “Comparison of analytical methodologies based on 1H and 31P NMR spectroscopy with conventional methods of analysis for the determination
of some olive oil constituents”; J. Agric. Food Chem. 55, 577-584
(2007).
47. G. Vlahov “Application of NMR to the study of olive oils”; Progress in Nuclear
Magnetic Resonance Spectroscopy 35, 341–357(1999).
13 48. R. Zamora, V. Alba, F. J. Hidalgo; “Use of high-resolution C nuclear magnetic
resonance spectroscopy for the screening of virgin olive oils”; J. Am.
Oil Chem. Soc. 78, 89-94 (2001).
49. L. Mannina, M. Patumi, N. Proietti, D. Bassi, A. L. Segre; “Geographical
characterization of italian extra virgin olive oils using high-field 1H NMR
spectroscopy”; J. Agric. Food Chem.. 49, 2687-2696 (2001).
31 50. A. Spyros, P. Dais; “Application of P NMR spectroscopy in food analysis.
1. Quantitative determination of the mono- and diglyceride composition of
olive oils”; J. Agric. Food Chem. 48, 802-805 (2000).
51. S. Christophoridou, P. Dais; “Novel approach to the detection and quantification
of phenolic compounds in olive oil based on 31P nuclear magnetic
resonance spectroscopy”; J. Agric. Food Chem. 54, 656-664 (2006).
52. R. Goodacre, S. Vaidyanathan, G. Bianchib, D. B. Kella; “Metabolic profiling
using direct infusion electrospray ionisation mass spectrometry for the
characterisation of olive oils”; Analyst, 127, 1457–1462 (2002).
53. R. Ramos Catharino, R. Haddad, L. Girotto Cabrini, I. B. S. Cunha, A. C.
H. F. Sawaya, M. N. Eberlin; “Characterization of vegetable oils by electrospray
ionization mass spectrometry fingerprinting: classification, quality,
adulteration, and aging”; Anal. Chem. 77, 7429-7433 (2005).
54. M.J. Lerma-García, J.M. Herrero-Martínez, G. Ramis-Ramos, E.F. Simó-
Alfonso; “Evaluation of the quality of olive oil using fatty acid profiles by
direct infusion electrospray ionization mass spectrometry”; Food Chem.
107, 1307–1313 (2008).
55. F. O. Ayorinde, K. Garvin, K. Saeed; “Determination of the fatty acid composition
of saponified vegetable oils using matrix-assisted laser desorption/ionization
time-of-flight mass spectrometry”; Rapid Commun. Mass
Spectrom. 14, 608–615 (2000).
56. C. D. Calvano, F. Palmisano, C. G. Zambonin; “Laser desorption/ionization
time-of-flight mass spectrometry of triacylglycerols in oils”; Rapid Commun.
Mass Spectrom. 19, 1315–1320 (2005).
57. M. J. Lerma-García, G. Ramis-Ramos, J. M. Herrero-Martínez, E. F. Simó-
Alfonso; “Classification of vegetable oils according to their botanical origin
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