𝔖 Bobbio Scriptorium
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Binding of olive oil phenolics to food proteins

✍ Scribed by Are Hugo Pripp; Rob Vreeker; John van Duynhoven

Book ID
102429948
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
184 KB
Volume
85
Category
Article
ISSN
0022-5142

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## Contribution of phenolic compounds to virgin olive oil quality Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however, tocopherols and carotens are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolic alcohols,