Fatty acid and phenolic compound concentrations in eight different monovarietal virgin olive oils from extremadura and the relationship with oxidative stability

International Journal of Molecular Sciences

Volumn 17, Issue 11, 2016, Pages

  Montaño, Alfonso ^a   Hernández, Marcos ^b   Garrido, Inmaculada ^c   Llerena, José Luís ^a,c   Espinosa, Francisco ^c  

^a National Technological Center for Food and Agriculture Extremadura (CTAEX)   (Spain)

^b Aula Dei Scientific Technological Park Foundation   (Spain)

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; Oxidative stability; Phenolic compounds; Virgin olive oil

Indexed keywords

AGLYCONE; ALDEHYDE; COUMARIC ACID; DECARBOXYMETHYL; DIPHENOL; FATTY ACID; HYDROXYTYROSOL; LIGSTROSIDE; LINOLEIC ACID; OLEIC ACID; PHENOL DERIVATIVE; TYROSOL; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL; ANTIOXIDANT; OLIVE OIL; TOCOPHEROL;

ARBEQUINA; ARTICLE; CORNICABRA; CULTIVAR; DISCRIMINANT ANALYSIS; EXTRACTION; FATTY ACID ANALYSIS; GAS CHROMATOGRAPHY; HARVESTING; METHYLATION; MODEL; MORISCA; NONHUMAN; OXIDATION; OXIDATIVE STABILITY; PICUAL; SPAIN; VARIETAS; VERDIAL DE BADAJOZ; CHEMISTRY; CLASSIFICATION; FOOD STORAGE; ISOLATION AND PURIFICATION; SPECIES DIFFERENCE;

ANTIOXIDANTS; DISCRIMINANT ANALYSIS; FOOD STORAGE; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PHENOLS; SPAIN; SPECIES SPECIFICITY; TOCOPHEROLS;

EID: 84997525250     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms17111960     Document Type: Article

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