6533b824fe1ef96bd1280a2c
RESEARCH PRODUCT
Extra-virgin olive oils storage: Effect on constituents of biological significance
Vita Di Stefanosubject
34-DHPEA-EA oleuropein aglyconPUFA polyunsaturated fatty acidAutoxidationEVOO extra-virgin olive oilChemistry34-DHPEA-EDA oleacinSFA saturated fatty acidMUFA monounsaturated fatty acidStorage effectShelf lifePeroxideDAc-10-OH Ole Agly deacetoxy-oleuropein aglyconp-HPEA tyrosolp-HPEA-EDA oleocanthalchemistry.chemical_compoundBiological significancep-HPEA-EA ligstroside aglyconHydroxytyrosolDegradation (geology)Food scienceFatty acid compositionhydroxytyrosoldescription
Abstract The high oxidative stability of virgin olive oil with respect to other vegetable oils is mainly due to its fatty acid composition, in particular, to the high monounsaturated-to-polyunsaturated ratio, and to the presence of minor compounds that play a major role in preventing oxidation. In spite of its high stability, virgin olive oil is susceptible to oxidative processes, such as enzymatic oxidation, photooxidation, and autoxidation, which mainly occur during processing and storage. Generally, extra-virgin olive oil has a relatively long shelf life of 16–18 months of storage at room temperature. The study of shelf life is generally based on determining of quality parameters (acidity, peroxide index, and ultraviolet absorption). These parameters, which indicate primary oxidation states, can be associated with determination of minor constituents such as secoiridoid derivatives and their degradation products.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 |