New OLEUM publication in the European Journal of Lipid Science and Technology
OLEUM researchers have published a new scientific paper.
The determination of the total hydroxytyrosol and tyrosol content of virgin olive oil is of utmost interest for the International Olive Council (IOC), food authorities, producers and distributors after the issuing of a health claim that ‘olive oil polyphenols contribute to the protection of blood lipids from oxidative stress’. This study focused on developing a more harmonized and standardized methodology for the extraction and analysis of hydroxytyrosol (Htyr) and tyrosol (Tyr).
Nenadis, N., Mastralexi, A., Tsimidou, M.Z., Vichi, S., Quintanilla‐Casas, B., Donarski, J., Bailey‐Horne, V., Butinar, B., Miklavčič, M., García González, D.L. and Gallina Toschi, T., 2018. Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO). Extraction solvent. European Journal of Lipid Science and Technology, 120(11), p.1800099.