Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 66-76

  Cercaci, Luisito ^a   Passalacqua, Giulia ^a   Poerio, Alba ^a   Rodriguez Estrada, Maria Teresa ^a   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Extravirgin olive oil; Gas chromatography; Olive oil extraction technology; Oxidative stability; Sterols

Indexed keywords

ARACHIS OIL; OLIVE OIL; SITOSTEROL; STEROL; STEROL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; EXTRACTION; FOOD COMPOSITION; FRUIT RIPENING; GAS CHROMATOGRAPHY; NONHUMAN; OXIDATION; PEANUT; STATISTICAL SIGNIFICANCE; STEROL ANALYSIS;

ARACHIS HYPOGAEA; OLEACEAE;

EID: 33751539646     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.062     Document Type: Article

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