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Effects of Olive Fruit Quality and Oil Storage Practices on the Diacylglycerol Content of Virgin Olive Oils

✍ Scribed by Pérez-Camino, M. C.; Moreda, W.; Cert, A.

Book ID
126493649
Publisher
American Chemical Society
Year
2001
Tongue
English
Weight
113 KB
Volume
49
Category
Article
ISSN
0021-8561

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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