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Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

✍ Scribed by Salta, F.N.; Mylona, A.; Chiou, A.; Boskou, G.; Andrikopoulos, N.K.

Book ID: 125479400
Publisher: SAGE Publications
Year: 2007
Tongue: English
Weight: 223 KB
Volume: 13
Category: Article
ISSN: 1082-0132
DOI: 10.1177/1082013208089563

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## Abstract The effect of the addition of olive leaf (__Olea europaea__, cv. Arbequina) extracts, i.e. hydroalcoholic (ethanol–water 1:1; OHE), juice (OJ) and supercritical fluid‐CO~2~ (OSFE) on the oxidative stability of vegetable oils with different unsaturation, such as soybean oil (SBO), canola