The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Manfred Spraul - One of the best experts on this subject based on the ideXlab platform.
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separation and identification of phenolic compounds in olive oil by coupling high performance liquid chromatography with postcolumn solid phase extraction to nuclear magnetic resonance spectroscopy lc spe nmr
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil. Keywords: LC-SPE-NMR; phenolic compounds; olive oil
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Separation and identification of phenolic compounds in olive oil by coupling high-performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil.
Stella Christophoridou - One of the best experts on this subject based on the ideXlab platform.
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separation and identification of phenolic compounds in olive oil by coupling high performance liquid chromatography with postcolumn solid phase extraction to nuclear magnetic resonance spectroscopy lc spe nmr
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil. Keywords: LC-SPE-NMR; phenolic compounds; olive oil
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Separation and identification of phenolic compounds in olive oil by coupling high-performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil.
Ibrahim A. Alsarra - One of the best experts on this subject based on the ideXlab platform.
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solubility and thermodynamic behavior of Vanillin in propane 1 2 diol water cosolvent mixtures at different temperatures
Food Chemistry, 2015Co-Authors: Faiyaz Shakeel, Nasir A. Siddiqui, Fars K. Alanazi, Ibrahim A. AlsarraAbstract:Abstract The solubilities of bioactive compound Vanillin were measured in various propane-1,2-diol + water cosolvent mixtures at T = (298–318) K and p = 0.1 MPa. The experimental solubility of crystalline Vanillin was determined and correlated with calculated solubility. The results showed good correlation of experimental solubilities of crystalline Vanillin with calculated ones. The mole fraction solubility of crystalline Vanillin was recorded highest in pure propane-1,2-diol (7.06 × 10−2 at 298 K) and lowest in pure water (1.25 × 10−3 at 298 K) over the entire temperature range investigated. Thermodynamic behavior of Vanillin in various propane-1,2-diol + water cosolvent mixtures was evaluated by Van’t Hoff and Krug analysis. The results showed an endothermic, spontaneous and an entropy-driven dissolution of crystalline Vanillin in all propane-1,2-diol + water cosolvent mixtures. Based on solubility data of this work, Vanillin has been considered as soluble in water and freely soluble in propane-1,2-diol.
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Solubility and thermodynamic behavior of Vanillin in propane-1,2-diol + water cosolvent mixtures at different temperatures
Food Chemistry, 2015Co-Authors: Faiyaz Shakeel, Nasir A. Siddiqui, Fars K. Alanazi, Ibrahim A. AlsarraAbstract:Abstract The solubilities of bioactive compound Vanillin were measured in various propane-1,2-diol + water cosolvent mixtures at T = (298–318) K and p = 0.1 MPa. The experimental solubility of crystalline Vanillin was determined and correlated with calculated solubility. The results showed good correlation of experimental solubilities of crystalline Vanillin with calculated ones. The mole fraction solubility of crystalline Vanillin was recorded highest in pure propane-1,2-diol (7.06 × 10−2 at 298 K) and lowest in pure water (1.25 × 10−3 at 298 K) over the entire temperature range investigated. Thermodynamic behavior of Vanillin in various propane-1,2-diol + water cosolvent mixtures was evaluated by Van’t Hoff and Krug analysis. The results showed an endothermic, spontaneous and an entropy-driven dissolution of crystalline Vanillin in all propane-1,2-diol + water cosolvent mixtures. Based on solubility data of this work, Vanillin has been considered as soluble in water and freely soluble in propane-1,2-diol.
Phtis Dais - One of the best experts on this subject based on the ideXlab platform.
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separation and identification of phenolic compounds in olive oil by coupling high performance liquid chromatography with postcolumn solid phase extraction to nuclear magnetic resonance spectroscopy lc spe nmr
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil. Keywords: LC-SPE-NMR; phenolic compounds; olive oil
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Separation and identification of phenolic compounds in olive oil by coupling high-performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil.
L. I Hong Tseng - One of the best experts on this subject based on the ideXlab platform.
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separation and identification of phenolic compounds in olive oil by coupling high performance liquid chromatography with postcolumn solid phase extraction to nuclear magnetic resonance spectroscopy lc spe nmr
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil. Keywords: LC-SPE-NMR; phenolic compounds; olive oil
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Separation and identification of phenolic compounds in olive oil by coupling high-performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Stella Christophoridou, Phtis Dais, L. I Hong Tseng, Manfred SpraulAbstract:This study reports the first application of the hyphenated LC-SPE-NMR technique using postcolumn solid-phase extraction to the direct analysis of phenolic compounds in the polar part of olive oil. Apart from the identification and structure elucidation of simple phenols (hydroxytyrosol, tyrosol, vanillic acid, Vanillin, p-coumaric acid, hydroxytyrosol, and tyrosol acetates), lignans (pinoresinol and 1-acetoxypinoresinol), flavonoids (apigenin and luteolin), and a large number of secoiridoid derivatives, this technique enables the identification of several new phenolic components, which had not been reported previously as constituents in the polar part of olive oil.
