New investigation of the isothermal oxidation of extra virgin olive oil: Determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8287-8295

  Amati, Lucia ^a   Campanella, Luigi ^a   Dragone, Roberto ^a   Nuccilli, Adriano ^a   Tomassetti, Mauro ^a   Vecchio, Stefano ^a  

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Antioxidant capacity; Extra virgin olive oil; Forced rancidification; Free radicals; Kinetic analysis; Polyphenols

Indexed keywords

ANTIOXIDANT; FLAVONOID; FREE RADICAL; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; SUPEROXIDE DISMUTASE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; GENETIC PROCEDURES; HEAT; KINETICS; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; BIOSENSING TECHNIQUES; FLAVONOIDS; FREE RADICALS; HEAT; KINETICS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SUPEROXIDE DISMUTASE;

EID: 53649103539     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8011695     Document Type: Article

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