Quality and stability of edible oils enriched with hydrophilic antioxidants from the olive tree: The role of enrichment extracts and lipid composition

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11432-11441

  Sánchez De Medina, Verónica ^a,b   Priego Capote, Feliciano ^a,b   Jiménez Ot, Carlos ^c   Luque De Castro, María Dolores ^a,b  

^a Campus of Rabanales ^*  (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

^c Grupo SOS   (Spain)

Author keywords

edible oils; enrichment; oil quality tests; olive tree extracts; peroxide index; phenolic antioxidants; Rancimat; stability

Indexed keywords

OIL QUALITY; OLIVE TREE EXTRACTS; PEROXIDE INDEX; PHENOLIC ANTIOXIDANT; RANCIMAT;

OXIDATION; PETROLEUM REFINING; PLANT EXTRACTS; STABILITY; VEGETABLE OILS;

PHENOLS;

ANTIOXIDANT; LIPID; PHENOL DERIVATIVE; PLANT EXTRACT; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; OLIVE TREE; PLANT LEAF; QUALITY CONTROL;

ANTIOXIDANTS; FOOD, FORTIFIED; LIPIDS; OLEA; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANT OILS; QUALITY CONTROL;

BRASSICA NAPUS; HELIANTHUS; ZEA MAYS;

EID: 80455134821     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2020528     Document Type: Article

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