Oxidative stability of virgin olive oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 12, 2001, Pages 1197-1202

  Cinquanta, L ^a   Esti, M ^a   Di Matteo, M ^b  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

(3,4 Dihydroxyphenyl)ethanol; K232; K270; Oleuropein; Olive variety; Peroxide value; Phenolic compounds; Thermal oxidation; Virgin olive oil

Indexed keywords

ETHANOL; HYDROPHILICITY; PEROXIDES; PHENOLS; THERMAL EFFECTS; THERMOOXIDATION; WASTEWATER;

DIHYDROXYPHENYL ETHANOL; OXIDATIVE STABILITY; VIRGIN OLIVE OILS;

VEGETABLE OILS;

OLEACEAE;

EID: 0035717068     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-001-0413-x     Document Type: Article

References (22)

1. Phenolic Antioxidants
2. The qualitative characteristics of virgin olive oils. The influence of variables such as variety, environment, preservation, extraction, conditioning of the finished product
3. Fruit and oil characteristics of five spanish olive cultivars
4. HRGC analysis of phenolic components in virgin olive oils in relation to the ripening and the variety of olives
5. Effect of extraction systems on the quality of virgin olive oil
6. Composition of olive oil
7. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined. Bleached, and deodorized olive oil
8. Phenolic compounds and stability of virgin olive oil. Part 1
9. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
10. Contribution of α-Tocopherol to olive oil stability
11. Effect of various compounds on virgin olive oil stability measured by Rancimat
12. Phenolic compounds in different olive varieties
13. Organic acids of olives: Malic acid/citric ratio as a maturation index
14. Respiratory rate of olive drupes during their ripening cycle and quality of oil extracted
15. Behaviour of some components of virgin olive oil flavor in connection with the ripening of the olives
16. Antioxidative compounds and quality parameters in virgin olive oils produced in molise
17. GC-MS evaluation of phenolic compounds in virgin olive oil
18. Evolution of phenolic compounds in virgin olive oil during storage
19. Accumulation of Oleuropein derivatives during olive maturation
20. Influence of ripening on olive oil quality