This document specifies a method for the quantitative determination of hydroxytyrosol and tyrosol content in extra virgin olive oils using reverse phase high performance liquid chromatography (RP-HPLC) with spectrophotometric detection. The method is also applicable to all other olive oils of a different commercial category.
Status : PublishedPublication date : 2020-07
Edition : 1Number of pages : 10
Technical Committee:Animal and vegetable fats and oils
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