Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 171-177

  Krichene, D ^a   Allalout, A ^a   Mancebo Campos, V ^b   Salvador, M D ^b   Zarrouk, M ^a   Fregapane, G ^b  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Accelerated storage conditions; Antioxidant activity; Phenols; Stability; Tocopherols

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BIPHENYLDIOL; FATTY ACID; HYDROXYTYROSOL; HYDROXYTYROSOL SECOIRIDOID; OLIVE OIL; PHENOL DERIVATIVE; TYROSOL; TYROSOL SECOIRIDOID; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG STABILITY; DRUG STORAGE; NONHUMAN; OXIDATION; STORAGE TEMPERATURE;

EID: 75749145373     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.026     Document Type: Article

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