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Oxidative stability of virgin olive oil enriched with carnosic acid

✍ Scribed by Paola Zunin; Riccardo Leardi; Angela Bisio; Raffaella Boggia; Giovanni Romussi

Book ID
116488774
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
290 KB
Volume
43
Category
Article
ISSN
0963-9969

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## Oxidative stability of virgin olive oil Virgin olive oil has a high resistance to oxidative deterioration due to both a triacylglycerol composition low in polyunsaturated fatty acids and a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. Polyphenols are of greater

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