Evolution of phenolic compounds in virgin olive oil during storage
โ Scribed by Luciano Cinquanta; Marco Esti; Ennio La Notte
- Book ID
- 107494982
- Publisher
- Springer-Verlag
- Year
- 1997
- Tongue
- English
- Weight
- 494 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0003-021X
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
## 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,
The antioxidant activity of two virgin olive oils, obtained from the same olive (Olea europaea sativa) batch but processed with different hammer crushing conditions, was evaluated by measuring their protective action towards linoleic acid peroxidation in a micellar system. The antioxidant efยฎciency