Relevance of minor components stability in commercial olive oil quality during the market period

Autor:	Aurora Gómez-Rico, Giuseppe Fregapane, M. Desamparados Salvador, Antonio M. Inarejos
Rok vydání:	2013
Předmět:	Olive oil quality Vitamin E medicine.medical_treatment media_common.quotation_subject Final product Organoleptic Commercial Oils General Chemistry Industrial and Manufacturing Engineering Tyrosol chemistry.chemical_compound chemistry medicine Market price Quality (business) Food science Food Science Biotechnology Mathematics media_common
Zdroj:	European Journal of Lipid Science and Technology. 115:541-548
ISSN:	1438-9312 1438-7697
Popis:	The aim of this research was to study the relevance of the stability of minor components in commercial Spanish extra virgin and olive oil (OO) categories, particularly with respect to the individual phenolic compounds, tocopherols (vitamin E) and volatile compounds, during the market period (12 months). The study was carried out classifying several commercial olive oils (n = 39) according to their content in phenolic compounds into three different groups: extra virgin olive oils with high (>290 mg/kg; HP-VOO) and low (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3c6e93bf56921f5081c7e75c849afed1 https://doi.org/10.1002/ejlt.201200209 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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