Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?

Food Research International

Volumn 48, Issue 1, 2012, Pages 148-154

  Malheiro, Ricardo ^a,b   Casal, Susana ^b   Lamas, Hugo ^a   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Microwave heating; Olive oil; Oxidation process; Oxidative stability; Tea extracts

Indexed keywords

ANTIOXIDANT ACTIVITIES; AQUEOUS EXTRACTS; EXPOSURE-TIME; EXTRA VIRGIN OLIVE OIL; GREEN TEA; GREEN TEA EXTRACTS; HEATING PERIOD; HEATING TIME; MICROWAVE COOKING; NEGATIVE CORRELATION; OLIVE OIL; OXIDATION PROCESS; OXIDATIVE PROCESS; OXIDATIVE REACTION; OXIDATIVE STABILITY; PEROXIDE VALUE; POSITIVE CORRELATIONS; PRO-OXIDANTS; QUALITY PARAMETERS; TEA EXTRACTS; TOTAL PHENOLS; VITAMIN-E;

AGENTS; FATTY ACIDS; MICROWAVE HEATING; OXIDATION RESISTANCE; PHENOLS; THERMAL PROCESSING (FOODS);

VEGETABLE OILS;

EID: 84859196075     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.03.005     Document Type: Article

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