The role of oxygen and water in the extra-virgin olive oil process

The Extra-Virgin Olive Oil Handbook

Volumn , Issue , 2014, Pages 69-74

  Zanoni, Bruno ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

LOX pathway; Oxidative degradation; Oxygen and water paradoxes; Phenolic compounds evolution; Polarity changes

Indexed keywords

BIODEGRADATION; OXYGEN; PHENOLS;

ENZYMATIC REACTION; EXTRA VIRGIN OLIVE OIL; LOX PATHWAY; MICROBIAL DEGRADATION; NUTRITIONAL QUALITIES; OXIDATIVE DEGRADATION; PHENOLIC COMPOUNDS; POLARITY CHANGE;

OLIVE OIL;

EID: 84940848625     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118460412.ch6     Document Type: Chapter

References (4)

1. Cicerale, S., Conlan X.A., Sinclair A.J. and Keast, R.S.J. (2009) Chemistry and health of olive oil phenolics. Critical Reviews in Food Science and Nutrition 49 (3), 218-236.
2. Colomer, R., Lupu, R., Papadimitropoulou, A. et al. (2008) Giacomo Castelvetro's salads. Anti-HER2 oncogene nutraceuticals since the 17th century? Clinical and Translational Oncology 10, 30-34.
3. García-Rodríguez, R., Romero-Segura, C., Sanz, C. et al. (2011) Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil. Food Research International 44 (2), 629-635.
4. Servili, M., Selvaggini, R., Esposto, S. et al. (2004) Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. Journal of Chromatography 1054, 113-127.