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: WithdrawnPublication date: 2020-07
Edition: 1Number of pages: 10
Technical Committee: ISO/TC 34/SC 11 Animal and vegetable fats and oils
- ICS :
- 67.200.10 Animal and vegetable fats and oils
This standard contributes to the following Sustainable Development Goals:
ISO/TS 23942:2020Stage: 95.99
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