Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1315-1320

  Romani, Annalisa ^a   Lapucci, Chiara ^a   Cantini, Claudio ^b   Ieri, Francesca ^a   Mulinacci, Nadia ^a   Visioli, Francesco ^c  

^a UNIVERSITY OF FLORENCE   (Italy)

^b CNR IVALSA   (Italy)

^c SORBONNE UNIVERSITÉ   (France)

Author keywords

Antioxidants; Extra virgin olive oil; HPLC DAD; Hydroxytyrosol; Mediterranean diet; Polyphenols; Sensory characteristics; Shelf life; Storage

Indexed keywords

ANTIOXIDANT; LOW DENSITY LIPOPROTEIN; OLIVE OIL; SCAVENGER; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; TASTE; TIME;

ANTIOXIDANTS; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; HUMANS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; PLANT OILS; TASTE; TIME FACTORS;

EID: 34249856037     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062335r     Document Type: Article

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