Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds

Journal of Oleo Science

Volumn 63, Issue 1, 2014, Pages 55-65

  Delgado Adámez, Jonathan ^a   Nieves Franco Baltasar, M ^a   Ayuso Yuste, María Concepción ^b   Martín Vertedor, Daniel ^a  

^a Technological Institute of Food and Agriculture INTAEX   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antioxidant potential; By products; Olive cake; Olive leaf; Oxidative stability; Phenol enriched virgin olive oil

Indexed keywords

ANTIOXIDANT POTENTIAL; OLIVE CAKE; OLIVE LEAF; OXIDATIVE STABILITY; VIRGIN OLIVE OIL;

BYPRODUCTS; LECITHIN; OXIDATION RESISTANCE; PHENOLS;

OLIVE OIL;

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; PHOSPHATIDYLCHOLINE; PLANT EXTRACT; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD PRESERVATION; OLIVE TREE; OXIDATION REDUCTION REACTION; PLANT LEAF;

ANTIOXIDANTS; FOOD PRESERVATION; LECITHINS; OLEA; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANT OILS;

EID: 84892460432     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess13114     Document Type: Article

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