Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 29, 2016, Pages 5877-5886

  Paradiso, Vito Michele ^a   Di Mattia, Carla ^b   Giarnetti, Mariagrazia ^a   Chiarini, Marco ^b   Andrich, Lucia ^b   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

antiradical activity; cyclic voltammetry; o w emulsions; olive phenolic antioxidants; oxidative stability

Indexed keywords

AGENTS; ANODIC OXIDATION; CYCLIC VOLTAMMETRY; EMULSIFICATION; EMULSIONS; OLIVE OIL; OXIDATION; OXIDATION RESISTANCE; POLYSACCHARIDES; QUENCHING; VISCOSITY;

ANTI-OXIDANT ACTIVITIES; ANTIRADICAL ACTIVITIES; ENVIRONMENTAL CONDITIONS; HYDROPEROXIDE DECOMPOSITIONS; O/W EMULSIONS; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PHENOLIC ANTIOXIDANT;

ANTIOXIDANTS;

ANTIOXIDANT; EMULSION; OLIVE OIL; PHENOL DERIVATIVE; WATER;

CHEMISTRY; EMULSION; OLIVE TREE;

ANTIOXIDANTS; EMULSIONS; OLEA; OLIVE OIL; PHENOLS; WATER;

EID: 84979742046     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01963     Document Type: Article

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