Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50°C

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 30, 2015, Pages 6779-6786

  Krichene, Dhouha ^a   Salvador, María Desamparados ^b   Fregapane, Giuseppe ^b  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

degradation kinetics; phenolic compounds; stability; storage temperature; virgin olive oil

Indexed keywords

ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; FATTY ACIDS; FOOD STORAGE; LIPIDS; PHENOLS;

BIOLOGICAL PROPERTIES; DEGRADATION KINETICS; HYDROLYTIC DEGRADATION; INITIAL DEGRADATION RATE; PHENOLIC COMPOUNDS; PSEUDO FIRST-ORDER KINETICS; STORAGE TEMPERATURES; VIRGIN OLIVE OIL;

OLIVE OIL;

OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

CHEMISTRY; FOOD STORAGE; OXIDATION REDUCTION REACTION; TEMPERATURE;

FOOD STORAGE; OLIVE OIL; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; TEMPERATURE;

EID: 84938675535     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02187     Document Type: Article

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