Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal

Food Research International

Volumn 50, Issue 2, 2013, Pages 597-602

  Cicerale, Sara ^a   Conlan, Xavier A ^a   Barnett, Neil W ^a   Keast, Russell S J ^a  

^a DEAKIN UNIVERSITY   (Australia)

Author keywords

Extra virgin olive oil; HPLC; Oleocanthal; Phenolics; Storage; Taste bioassay

Indexed keywords

ANTI-INFLAMMATORY CAPACITIES; ATMOSPHERIC AIR; EXTRA VIRGIN OLIVE OIL; HEALTH BENEFITS; HEALTH EFFECTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRIES; HPLC; HPLC-MS; MEDITERRANEAN DIET; NATURAL LIGHT; OLEOCANTHAL; OROPHARYNGEAL; PHENOLICS; POTENTIAL HEALTH; SHELF LIFE; SIGNIFICANT DIFFERENCES;

BIOASSAY; ENERGY STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OLIVE OIL; OXYGEN; PHENOLS;

BIOACTIVITY;

EID: 84874383164     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.046     Document Type: Article

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