## 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
Purity, quality and stability of Argentinean virgin olive oils
✍ Scribed by José E. Pardo; Manuel Álvarez-Ortí; Ana M. Rey; María A. Cuesta; Alejandro Silvestre
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 125 KB
- Volume
- 113
- Category
- Article
- ISSN
- 1438-7697
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## 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,