Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil

Author:

Cerretani Lorenzo,Bendini Alessandra

Publisher

Elsevier

Reference40 articles.

1. Effect of various compounds on virgin olive oil stability measured by Rancimat;Aparicio;J. Agric. Food Chem.,1999

2. On-line HPLC-DPPH screening method for evaluation of radical scavenging phenols extracted from apples (Malus domestica L.);Bandoniene;J. Agric. Food Chem.,2002

3. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007

4. Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality;Bendini;Progr. Nutr.,2007

5. Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods;Bendini;Progr. Nutr.,2006

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