Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain

Journal of Oleo Science

Volumn 63, Issue 2, 2014, Pages 115-125

  Franco, Maria Nieves ^a   Galeano Díaz, Teresa ^b   Sánchez, Jacinto ^a   De Miguel, Concha ^b   Martín Vertedor, Daniel ^a  

^a Technological Agri food Institute (INTAEX)   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Monovarietal virgin olive oil; Oxidative stability; Phenolic compounds; Stage of maturation; Tocopherols

Indexed keywords

NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; PHENOLIC FRACTION; TOCOPHEROLS; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLS; VIRGIN OLIVE OIL;

OXIDATION RESISTANCE;

OLIVE OIL;

OLIVE OIL; POLYPHENOL; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CLASSIFICATION; OLIVE TREE; OXIDATION REDUCTION REACTION; SPAIN;

OLEA; OXIDATION-REDUCTION; PLANT OILS; POLYPHENOLS; SPAIN; TOCOPHEROLS;

EID: 84893328547     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess13098     Document Type: Article

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