Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 6, 2005, Pages 2103-2110

  Hrncirik, Karel ^a   Fritsche, Sonja ^a,b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Carotenoids; Chlorophylls; Olive oil; Oxidation; Polar phenols; Quality; Rancidity; Squalene; Stability; Tocopherol

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; CAROTENOID; CHLOROPHYLL; OLIVE OIL; PEROXIDE; PHENOL;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CONJUGATION; SHELF LIFE; STATISTICAL ANALYSIS; STORAGE;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; DARKNESS; DRUG STABILITY; FOOD PRESERVATION; OXIDATION-REDUCTION; PEROXIDES; PHENOLS; PLANT OILS; QUALITY CONTROL; TEMPERATURE;

EID: 15444363338     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048363w     Document Type: Article

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