Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers

LWT

Volumn 44, Issue 4, 2011, Pages 1236-1239

  Gomes, Tommaso ^a   Delcuratolo, Debora ^a   Paradiso, Vito M ^a   Summo, Carmine ^a   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Olive oil; Oxidative stability; Oxidized triacylglycerols; Pro oxidant activity; Shelf life

Indexed keywords

DIGITAL STORAGE; GEL PERMEATION CHROMATOGRAPHY; GLYCEROL; OLIVE OIL; OXIDANTS; REFINING; THERMAL PROCESSING (FOODS);

ACCELERATED OXIDATIONS; EXPERIMENTAL INVESTIGATIONS; INDUCTION TIME; OXIDATIVE STABILITY; PRO-OXIDANTS; SHELF LIFE; TRIACYLGLYCEROLS;

OXIDATION;

EID: 78751701145     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.004     Document Type: Article

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