Changes occurring in phenolic compounds and α-tocopherol of virgin olive 0il during storage

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 5, 2002, Pages 1077-1080

  Okogeri, Otu ^a   Tasioula Margari, Maria ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

tocopherol; Changes during storage; Peroxide formation; Phenolic compounds; Virgin olive oil

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; HYDROXYTYROSOL; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; TYROSOL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DEGRADATION; DRUG STABILITY; ENVIRONMENTAL FACTOR; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; LIGHT; PEROXIDATION; TIME;

FELINE IMMUNODEFICIENCY VIRUS;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; LIGHT; PEROXIDES; PHENOLS; PLANT OILS; TIME FACTORS;

EID: 0037180969     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010895e     Document Type: Article

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