Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5766-5771

  Mateos, Raquel ^a   Trujillo, Mariana ^b   Carmen Perez Camino M ^a   Moreda, Wenceslao ^a   Cert, Arturo ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

tocopherol; Antioxidant activity; Hydroxytyrosol; Olive oil; Rancimat stability; Triacylglycerol composition

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; ALPHA TOCOPHEROL; ANTIOXIDANT; DRUG DERIVATIVE; HYDROXYTYROSOL; OLIVE OIL; PHENETHYL ALCOHOL; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; OXIDATION REDUCTION REACTION;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; DRUG STABILITY; OXIDATION-REDUCTION; PHENYLETHYL ALCOHOL; PLANT OILS; TRIGLYCERIDES;

HELIANTHUS;

EID: 22544449559     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0504263     Document Type: Article

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