New Investigation of the Isothermal Oxidation of Extra Virgin Olive Oil: Determination of Free Radicals, Total Polyphenols, Total Antioxidant Capacity, and Kinetic Data-Reference-Cited by-同舟云学术

New Investigation of the Isothermal Oxidation of Extra Virgin Olive Oil: Determination of Free Radicals, Total Polyphenols, Total Antioxidant Capacity, and Kinetic Data

Published:2008-08-22 Issue:18 Volume:56 Page:8287-8295
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Amati Lucia¹,Campanella Luigi¹,Dragone Roberto¹,Nuccilli Adriano¹,Tomassetti Mauro¹,Vecchio Stefano¹

Affiliation:

1. Dipartimento di Chimica, Università “La Sapienza”, Piazzale Aldo Moro 5, 00185 Roma, Italy, and Dipartimento di Ingegneria Chimica Materiali Ambiente, Università “La Sapienza”, via del Castro Laurenziano 7, 00161 Roma, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8011695

Reference24 articles.

1. Study of Toxicity and Variation in Polyphenol and Hydroperoxide Content of Food Oils Subjected to Thermal Stress or Used for Frying Foodstuffs

2. Determination of hydroperoxides in nonaqueous solvents or mixed solvents, using a biosensor with two antagonist enzymes operating in parallel

3. Monitoring the rancidification process in olive oils using a biosensor operating in organic solvents1This paper was presented at the Fifth World Congress on Biosensors, Berlin, Germany, 3–5 June 1998.1

4. Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil

5. Automated assay of oxygen radical absorbance capacity with the COBAS FARA II

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