Novel approach to study oxidative stability of extra virgin olive oils: Importance of α-tocopherol concentration

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 15, 2002, Pages 4342-4346

  Deiana, Monica ^a   Rosa, Antonella ^a   Cao, Clara Falqui ^a   Pirisi, Filippo M ^a   Bandino, Giovanni ^b   Dessi, M Assunta ^a  

^a UNIVERSITY OF CAGLIARI   (Italy)

^b Università degli Studi di Cagliari ^*  (Italy)

Author keywords

tocopherol; Conjugated dienes; Olive oil; Oxidation; Polyphenols

Indexed keywords

ALKADIENE; ALPHA TOCOPHEROL; ANTIOXIDANT; HYDROPEROXIDE; LIPID PEROXIDE; OLIVE OIL; POLYPHENOL; POLYUNSATURATED FATTY ACID; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMISTRY; CORRELATION ANALYSIS; DRUG STABILITY; FATTY ACID OXIDATION; FOOD QUALITY; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; OXIDATION REDUCTION REACTION; SPECTROPHOTOMETRY; TEMPERATURE;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; DRUG STABILITY; KINETICS; OXIDATION-REDUCTION; PLANT OILS;

EID: 0037125112     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020033t     Document Type: Article

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