6533b855fe1ef96bd12b06d4
RESEARCH PRODUCT
Development of Methods for the Evaluation of Olive Oil Oxidation
María Jesús Lerma Garcíasubject
AgeingChemistryUv absorbanceFraction (chemistry)sense organsFatty acid compositionFood sciencePeroxide valueskin and connective tissue diseasesOlive oildescription
In this work, the chemical changes produced in an EVOO sample, both in the presence and absence of its phenolic fraction during an accelerated ageing treatment have been studied. The changes produced in phenolic compound concentrations, jointly with the changes observed in free acidity, peroxide value, UV absorbance, fatty acid composition, OSI and T content, were monitored. In addition, transformation of phenolic compounds during the accelerated ageing treatment in EVOO samples with phenolic fraction was also studied.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-01-01 |