Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 12, 2012, Pages 3105-3112

  Rubió, Laura ^a   Motilva, Maria José ^a   MacIà, Alba ^a   Ramo, Tomás ^a   Romero, Maria Paz ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

bitter index; olive phenols; ORAC; phenol enriched olive oil; Rancimat test; thyme phenols

Indexed keywords

BITTER INDEX; OLIVE OIL; OLIVE PHENOLS; ORAC; RANCIMAT;

VEGETABLE OILS;

PHENOLS;

ANTIOXIDANT; FLAVONOID; IRIDOID; OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG STABILITY; HUMAN; OXIDATION REDUCTION REACTION; TASTE; THYMUS (PLANT);

ANTIOXIDANTS; DRUG STABILITY; FLAVONOIDS; FOOD, FORTIFIED; HUMANS; IRIDOIDS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TASTE; THYMUS PLANT;

THYMUS VULGARIS;

EID: 84859143922     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204902w     Document Type: Article

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