A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils-Reference-Cited by-同舟云学术

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A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Published:2020-03-22 Issue:6 Volume:97 Page:625-636
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Veloso Ana C.A.¹²,Rodrigues Nuno³,Ouarouer Yosra³⁴,Zaghdoudi Khalil⁴,Pereira José A.³^ORCID,Peres António M.³^ORCID

Affiliation:

1. Instituto Politécnico de CoimbraISEC, DEQB Rua Pedro Nunes, Quinta da Nora 3030‐199 Coimbra Portugal

2. CEB—Centre of Biological EngineeringUniversity of Minho Campus de Gualtar 4710‐057 Braga Portugal

3. Centro de Investigação de Montanha (CIMO), ESAInstituto Politécnico de Bragança Campus Santa Apolónia 5300‐253 Bragança Portugal

4. Département Génie Chimique, Université Libre de Tunis Avenue Khéreddine—Pacha Tunis, 30, 1002 Tunis Tunisia

Funder

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12351

Reference51 articles.

1. Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

2. Kinetics of low-temperature transitions and a reaction rate theory from non-equilibrium distributions

3. Temperature dependence of chemical and biophysical rate processes: Phenomenological approach to deviations from Arrhenius law

4. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

5. Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

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1. A Budget-Friendly Approach to Oxidative Stability Index Measurement;Food Analytical Methods;2024-07-01

2. Recent methods in detection of olive oil adulteration: State-of- the-Art;Journal of Agriculture and Food Research;2024-06

3. Oxidative stability of poppy seed oils: kinetic and thermodynamic analyses under accelerated conditions;Journal of Food Measurement and Characterization;2023-12-28

4. Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation;Grasas y Aceites;2023-12-26

5. Oxidative Stability of Virgin and Refined Argan [Argania spinosa L. (Skeels)] Oil under Accelerated Aging Conditions and Shelf-Life Prediction at Room Temperature: A Comparative Study;Analytica;2023-12-02

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