Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Vanessa Mancebo-Campos"'
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1563 (2023)
The consumption of extra virgin olive oil (EVOO) has been linked to various health benefits, including a reduced risk of cardiovascular disease. EVOO contains triglycerides and unsaturated fatty acids, as well as minor compounds, such as polar phenol
Externí odkaz:
https://doaj.org/article/357e725eeacc4c298b1c8a7ae6ad97d4
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 539 (2022)
The development of effective shelf-life prediction models is extremely important for the olive oil industry. This research is the continuation of a previous accelerated shelf-life test at mild temperature (40–60 °C), applied in this case to evalua
Externí odkaz:
https://doaj.org/article/7b1b9f9cc8f545409670004a630d5650
Publikováno v:
Food Chemistry. 150:374-381
The individual and combined antioxidant and antiradical capacity of the main minor compounds of virgin olive oil (α-tocopherol, hydroxytyrosol, tyrosol and oleuropein aglycone) spiked in Purified Olive Oil (POO) as the lipid matrix model is describe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9051b2bf5f0dcbecf36373f1c699362
https://doi.org/10.1016/j.foodchem.2013.10.162
https://doi.org/10.1016/j.foodchem.2013.10.162
Autor:
Amira Allalout, Dhouha Krichène, Giuseppe Fregapane, M. Zarrouk, Vanessa Mancebo-Campos, María Desamparados Salvador
Publikováno v:
Food Chemistry. 121:171-177
The aim of the present research is to advance the study of virgin olive oil stability, in particular the behaviour of its natural antioxidants during long term storage. The changes undergone by tocopherols and complex and simple phenolic compounds an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b03989f9cde65bf2177c9bc2ee9939de
https://doi.org/10.1016/j.foodchem.2009.12.026
https://doi.org/10.1016/j.foodchem.2009.12.026
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:8231-8236
Oxidative stability should be one of the most important quality markers of edible oils; nevertheless, it is not recognized as a legal parameter. The results reported in this study highlight the differences in the olive oil oxidation process under Ran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cc4b2c11ec71370516dc3564ac5729a
https://doi.org/10.1021/jf070915y
https://doi.org/10.1021/jf070915y
Publikováno v:
Food Chemistry. 100:36-42
This article reports the evolution of major and minor components and oxidation indices of seven samples of virgin olive oil (VOO) which differ in their initial contents of natural antioxidants, during 21 months of storage at room temperature and in d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eedd52d7ca020d76064e8e374132368a
https://doi.org/10.1016/j.foodchem.2005.09.006
https://doi.org/10.1016/j.foodchem.2005.09.006
Publikováno v:
European Journal of Lipid Science and Technology. 106:369-375
A kinetic study of the autoxidation reaction in olive oil triacylglycerols stored in darkness at different temperatures (25, 40, 50, 60 and 75 °C), in absence of pro- and antioxidant compounds to avoid confounding effects, is described. After the in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5752895b135fc99eba88fe01a4a535
https://doi.org/10.1002/ejlt.200300921
https://doi.org/10.1002/ejlt.200300921
Autor:
Emanuele Armaforte, Alessandra Bendini, Maria Desamparados Salvador, Giuseppe Fregapane, Vanessa Mancebo-Campos, Lorenzo Cerretani
The hydrophilic extract of virgin olive oil contains several phenolic compounds such as simple phenols, lignans, and secoiridoids that have been widely studied in recent years. Interest in the hydrophilic extract has also been extended to the fractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82911b4bdd4a43f3bee79405a93828e5
http://hdl.handle.net/11585/47016
http://hdl.handle.net/11585/47016
