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Effects of Chlorophyll and β-Carotene on the Oxidation Stability of Olive Oil

✍ Scribed by N. FAKOURELIS; E. C. LEE; D. B. MIN

Book ID
108812121
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
253 KB
Volume
52
Category
Article
ISSN
0022-1147

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## Abstract Several studies have suggested that the phenolic fraction plays an important role during storage and therefore in the shelf life of virgin olive oil. This investigation examines the effect of freezing olives (–18 °C) before processing into oil on the transfer of the phenolic compounds i