Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area

Food Chemistry

Volumn 177, Issue , 2015, Pages 233-239

  Condelli, Nicola ^a   Caruso, Marisa Carmela ^a   Galgano, Fernanda ^a   Russo, Daniela ^a   Milella, Luigi ^a   Favati, Fabio ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Antioxidant activity; Extra virgin olive oil; Nutraceutical compounds; Predictive model

Indexed keywords

ANTIOXIDANTS; OIL SHALE; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; CHEMICAL INDICES; CHEMICAL PARAMETERS; EXTRA VIRGIN OLIVE OIL; MEDITERRANEAN AREAS; NUTRACEUTICAL COMPOUNDS; PREDICTIVE MODELING; SOUTHERN ITALY;

OLIVE OIL;

ALPHA TOCOPHEROL; EXTRA VIRGIN OLIVE OIL; OLIVE OIL; UNCLASSIFIED DRUG; ANTIOXIDANT; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; BITTER TASTE; IC50; LIPID PEROXIDATION; NUTRITIONAL VALUE; OLIVE; SOUTHERN EUROPE; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; MEDITERRANEAN ISLANDS; OXIDATION-REDUCTION; PLANT OILS;

EID: 84921357688     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.001     Document Type: Article

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