DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: Effect of fatty acid composition and phenol contents

Journal of Oleo Science

Volumn 61, Issue 6, 2012, Pages 303-309

  Cerretani, Lorenzo ^a   Bendini, Alessandra ^a   Rinaldi, Massimiliano ^b   Paciulli, Maria ^b   Vecchio, Stefano ^c   Chiavaro, Emma ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c Dipartimento di Scienze di Base e Applicate all'Ingegneria   (Italy)

Author keywords

Cooling; Differential scanning calorimetry; Extra virgin olive oil; Fatty acids; Total phenols

Indexed keywords

COOLING PROFILE; CRYSTALLIZATION ENTHALPY; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; OIL SAMPLES; OXIDATIVE STATUS; PEROXIDE VALUE; PHENOL CONTENT; REMAINING OIL; STORAGE TESTS; TOTAL PHENOLIC CONTENT; TOTAL PHENOLS;

COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; LINOLEIC ACID; VEGETABLE OILS;

PHENOLS;

FATTY ACID; LINOLEIC ACID; OLIVE OIL; OXYGEN; PEROXIDE; PHENOL; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; INSTRUMENTATION; METHODOLOGY; OLIVE TREE; OXIDATIVE STRESS; STATISTICAL MODEL; TEMPERATURE; THERMODYNAMICS; TIME;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FATTY ACIDS; HOT TEMPERATURE; LINOLEIC ACID; MODELS, STATISTICAL; OLEA; OXIDATIVE STRESS; OXYGEN; PEROXIDES; PHENOL; PHENOLS; PLANT OILS; TEMPERATURE; THERMODYNAMICS; TIME FACTORS;

EID: 84861632107     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.61.303     Document Type: Article

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