Antioxidative activity of 3,4-dihydroxyphenylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity

Grasas y Aceites

Volumn 49, Issue 1, 1998, Pages 34-37

  Blekas, Georgios ^a   Boskou, Dimitrios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Acidity; Antioxidant effect; Ortho diphenol; Virgin olive oil; tocopherol

Indexed keywords

ACIDITY; ANTIOXIDANTS; COLUMN CHROMATOGRAPHY; FATTY ACIDS; OXIDATION; PEROXIDES;

3 ,4-DIHYDROXYPHENYLACETIC ACIDS; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT EFFECT; DIPHENOLS; MINOR CONSTITUENTS; PEROXIDE FORMATIONS; SYNERGISTIC EFFECT; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 0002033883     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1998.v49.i1.705     Document Type: Article

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