Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

Stability of a phenol-enriched olive oil

Stability of a phenol-enriched olive oil during storage

✍ Manuel Suárez; Maria-Paz Romero; Tomás Ramo; Maria-José Motilva 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 329 KB 👁 1 views

## Abstract The use of an emulsifier to stabilize the phenolic compounds added in the preparation of an enriched olive oil was evaluated. Two emulsifiers, lecithin and monoglyceride, were studied. The results showed lecithin to be the most convenient, due to the increase in the value of the oxidati