Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid-liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method

Industrial Crops and Products

Volumn 65, Issue , 2015, Pages 303-314

  Dairi, S ^a   Galeano Diaz T ^b   Acedo Valenzuela, M I ^b   Godoy Caballero, M P ^b   Dahmoune, F ^a   Remini, H ^a   Madani, K ^a  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Extra virgin olive oil; Functional food; Heating; Lipid oxidation; Myrtus communis; Phenolic compounds

Indexed keywords

HEATING; MICROWAVE HEATING; MICROWAVES; OIL SHALE; OILS AND FATS; OLIVE OIL; OVENS; PHENOLS; SOLVENT EXTRACTION;

EXTRA VIRGIN OLIVE OIL; FUNCTIONAL FOODS; LIPID OXIDATION; MYRTUS COMMUNIS; PHENOLIC COMPOUNDS;

LIQUIDS;

HEATING; LIPID; MICROWAVE RADIATION; MONITORING; ORGANIC COMPOUND; OXIDATION; PHENOLIC COMPOUND; STABILIZATION;

MYRTUS COMMUNIS;

EID: 84919935348     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.11.035     Document Type: Article

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