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Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process

✍ Scribed by Lisete Silva; Barbara Garcia; Fátima Paiva-Martins

Book ID
116726746
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
934 KB
Volume
43
Category
Article
ISSN
1096-1127

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Polyphenol oxidase from eggplant reduces
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil
✍ Antonella De Leonardis; Vincenzo Macciola 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 252 KB 👁 1 views

## Abstract Activity of the polyphenol oxidase (PPO) from eggplant fruit (__Solanum melongena__ L.) on phenolic compounds of an extra virgin olive oil (EVOO) was studied. In standardized reaction solutions, the eggplant PPO, isolated in the laboratory, depleted completely chlorogenic and caffeic ac