Effect of storage on refined olive oil composition: Stabilization by addition of chlorophyll pigments and squalene

Journal of Oleo Science

Volumn 62, Issue 12, 2013, Pages 981-987

  Rigane, Ghayth ^a,b   Bouaziz, Mohamed ^a   Sayadi, Sami ^a   Ben Salem, Ridha ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF KAIROUAN   (Tunisia)

Author keywords

Chemlali; Chlorophyll pigments; Oxidative stability; Refined olive oil; Squalene

Indexed keywords

ANTIOXIDANT EFFECT; CHEMLALI; CHLOROPHYLL PIGMENTS; DEGRADATION PROFILES; OIL COMPOSITION; OXIDATIVE STABILITY; SQUALENE; TOTAL PHENOLIC COMPOUNDS;

CHLOROPHYLL; OXIDATION RESISTANCE;

OLIVE OIL;

ANTIOXIDANT; CHLOROPHYLL; FOOD ADDITIVE; OLIVE OIL; SQUALENE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD STORAGE; OXIDATION REDUCTION REACTION; TEMPERATURE; TIME;

ANTIOXIDANTS; CHLOROPHYLL; FOOD ADDITIVES; FOOD STORAGE; OXIDATION-REDUCTION; PLANT OILS; SQUALENE; TEMPERATURE; TIME FACTORS;

EID: 84888625128     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.62.981     Document Type: Article

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