Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

Food Chemistry

Volumn 229, Issue , 2017, Pages 726-733

  Esposto, Sonia ^a   Taticchi, Agnese ^a   Urbani, Stefania ^a   Selvaggini, Roberto ^a   Veneziani, Gianluca ^a   Di Maio, Ilona ^a   Sordini, Beatrice ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

C7 C11 aldehydes; Exposure to light; K270; Phenolic compounds; Storage; Tocopherols

Indexed keywords

ENERGY STORAGE; FOOD STORAGE; OLEIC ACID;

CHEMICAL COMPOSITIONS; EXTINCTION COEFFICIENTS; EXTRA VIRGIN OLIVE OIL; INITIAL CONCENTRATION; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; TOCOPHEROLS; VOLATILE COMPOUNDS;

OLIVE OIL;

ALPHA TOCOPHEROL; EXTRA VIRGIN OLIVE OIL; OLEIC ACID; OLEUROPEIN; POLYPHENOL DERIVATIVE; VOLATILE AGENT; IRIDOID; OLIVE OIL; POLYPHENOL;

ARTICLE; CHEMICAL COMPOSITION; EVOLUTION; HEALTH PROMOTION; LIGHT EXPOSURE; ROOM TEMPERATURE; STORAGE TEMPERATURE; ADVERSE EFFECTS; CHEMISTRY; FOOD STORAGE; ILLUMINATION; OXIDATION REDUCTION REACTION; PROCEDURES; STANDARDS; TIME FACTOR;

ALPHA-TOCOPHEROL; FOOD STORAGE; IRIDOIDS; LIGHTING; OLEIC ACID; OLIVE OIL; OXIDATION-REDUCTION; POLYPHENOLS; TIME FACTORS;

EID: 85014637567     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.02.151     Document Type: Article

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