Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5

Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C

Published:2015-07-22 Issue:30 Volume:63 Page:6779-6786
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Krichene Dhouha¹,Salvador María Desamparados²,Fregapane Giuseppe²

Affiliation:

1. Centre de Biotechnologie de Borj Cedria, Laboratoire Biotechnologie de l’Olivier, B.P. 901, 2050 Hammam-Lif, Tunisia

2. Facultad de Ciencias Quı́micas, Departamento de Quimica Analitica y Tecnologia de Alimentos, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain

Funder

Agencia Espa?ola de Cooperaci?n Internacional para el Desarrollo

Minist?re de l'Enseignement Sup?rieur et de la Recherche Scientifique - Tunisie

Junta de Comunidades de Castilla-La Mancha

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02187

Reference27 articles.

1. Stability of Virgin Olive Oil. 1. Autoxidation Studies

2. Stability of Virgin Olive Oil. 2. Photo-oxidation Studies

3. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf‐life testing (25–75 °C)

4. Comparative Study of Virgin Olive Oil Behavior under Rancimat Accelerated Oxidation Conditions and Long-Term Room Temperature Storage

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