Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra

Food Analytical Methods

Volumn 12, Issue 12, 2019, Pages 2709-2718

  Diaz G ^a   Pega, J ^a   Primrose, D ^b   Sancho, A M ^a   Nanni, M ^a  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b UNIVERSIDAD DE MORÓN   (Argentina)

Author keywords

Antioxidants; Fluorescence spectra; Light exposure; Olive oil; Oxidation; Storage

Indexed keywords

ANTIOXIDANTS; CHLOROPHYLL; ENERGY STORAGE; FLUORESCENCE; FOOD STORAGE; OLIVE OIL; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; SUNFLOWER OIL;

EXTRA VIRGIN OLIVE OIL; FLUORESCENCE SPECTRA; FUNCTIONAL COMPOUNDS; LIGHT EXPOSURE; PEROXIDE VALUE; PHOTOCHEMICAL STABILITY; SHORT PERIODS; STORAGE CONDITION;

QUALITY CONTROL;

EID: 85071416622     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-019-01629-x     Document Type: Article

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