Stability of virgin olive oil. 1. Autoxidation studies

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 4, 2002, Pages 716-721

  Psomiadou, Eleni ^a   Tsimidou, Maria ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

tocopherol; carotene; Lutein; Pheophytin a; Polar phenols; Squalene; Virgin olive oil autoxidation

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; CAROTENOID; CHLOROPHYLL; FATTY ACID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; PHEOPHYTIN; PIGMENT; SQUALENE; VEGETABLE OIL; XANTHOPHYLL;

ARTICLE; AUTOOXIDATION; CHEMISTRY; COLORIMETRY; DRUG STABILITY; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; LIPID ANALYSIS; LIPID COMPOSITION; OXIDATION REDUCTION REACTION; SPECTROMETRY;

ALPHA-TOCOPHEROL; CAROTENOIDS; CHLOROPHYLL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORIMETRY; DRUG STABILITY; FATTY ACIDS; FOOD PRESERVATION; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; PHEOPHYTINS; PLANT OILS; SQUALENE;

EID: 0037070025     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0108462     Document Type: Article

References (27)

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15. On the role of squalene in olive oil stability
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21. Evaluation of the shelf-life of virgin olive oils
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