𝔖 Bobbio Scriptorium
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Oxidative stability of virgin olive oils

✍ Scribed by L. Cinquanta; M. Esti; M. Di Matteo

Book ID
107484913
Publisher
Springer-Verlag
Year
2001
Tongue
English
Weight
108 KB
Volume
78
Category
Article
ISSN
0003-021X

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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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## Abstract Several studies have suggested that the phenolic fraction plays an important role during storage and therefore in the shelf life of virgin olive oil. This investigation examines the effect of freezing olives (–18β€…Β°C) before processing into oil on the transfer of the phenolic compounds i