Extra-virgin olive oils storage: Effect on constituents of biological significance
| Autor: | Vita Di Stefano |
|---|---|
| Přispěvatelé: | Preedy, V., Watson, R., Vita Di Stefano |
| Rok vydání: | 2021 |
| Předmět: |
3
4-DHPEA-EA oleuropein aglycon PUFA polyunsaturated fatty acid Autoxidation EVOO extra-virgin olive oil Chemistry 3 4-DHPEA-EDA oleacin SFA saturated fatty acid MUFA monounsaturated fatty acid Storage effect Shelf life Peroxide DAc-10-OH Ole Agly deacetoxy-oleuropein aglycon p-HPEA tyrosol p-HPEA-EDA oleocanthal chemistry.chemical_compound Biological significance p-HPEA-EA ligstroside aglycon Hydroxytyrosol Degradation (geology) Food science Fatty acid composition hydroxytyrosol |
| DOI: | 10.1016/b978-0-12-819528-4.00029-8 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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