Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties

Journal of Food, Agriculture and Environment

Volumn 11, Issue 1, 2013, Pages 126-131

  Žanetić, Mirella ^a   Cerretani, Lorenzo ^b   Škevin, Dubravka ^c   Politeo, Olivera ^d   Vitanović, Elda ^a   Špika, Maja Jukić ^a   Perica, Slavko ^a   Ožić, Mirjana ^e  

^a INSTITUTE FOR ADRIATIC CROPS AND KARST RECLAMATION   (Croatia)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d UNIVERSITY OF SPLIT   (Croatia)

^e Biometrika Healthcare Research   (Croatia)

Author keywords

Antioxidant activity; Fatty acid composition; Monovarietal virgin olive oils; Oxidative stability; Polyphenols

Indexed keywords

1, 1 DIPHENYL 2 PICRYLHYDRAZYL; 2, 2' AZINOBIS (3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); FATTY ACID ESTER; FLAVONE; LIGNAN DERIVATIVE; OLIVE OIL; POLYPHENOL DERIVATIVE; SECOIRIDOID; UNCLASSIFIED DRUG;

ANALYTICAL PARAMETERS; ANTIOXIDANT ACTIVITY; ARTICLE; CONDUCTOMETRY; CONTROLLED STUDY; DRUG QUALITY; DRUG STABILITY; FLOW INJECTION ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; OXIDATION; OXIDATIVE STRESS; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 84874532956     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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