Composti antiossidanti e parametri qualitativi di oli vergini di oliva prodotti in Molise

1996

Phenolic compounds, bitterness and pungent perceptions in extra virgin olive oils during storage.

2004

Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils

2004

The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional …

Relationship between phenolic compounds in olives and oxidative stability of related oils

2002