The degradation kinetics of antioxidant activity, free acidity, peroxide value, and spectroscopic indices in the UV region of monovarietal extra virgin olive oils (cv. Taggiasca) were studied during 8 months of storage in closed bottles, in the dark, at 25-40\ub0C. Results showed that the secoiridoids and \u3b1-tocopherol decreased following pseudo-first order kinetics, and the dialdehydic form of decarboxymethyl oleuropein aglycone was the most unstable. The antioxidant activity, as evaluated in vitro by using the 2,2-diphenyl-1-picrylhydrazyl radical, decreased following a pseudo-first order kinetic. Free acidity, peroxide value, and the spectroscopic indices in the UV region increased following pseudo-zero order kinetics, and K232 was th...
Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Ital...
none6Lipid oxidation is one of the major deteriorative reactions that can shorten the shelf-life of ...
The relationship between oxidative stability and phenolic content of virgin olive oils (VOOs) produc...
The degradation of secoiridoid, tocopherol, and antioxidant activity in extra virgin olive oils (EVO...
The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The...
This research is focused on the characterization of 24 commercial extra virgin olive oils produced i...
Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity d...
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin...
Chemical changes produced in an extra virgin olive oil sample in the presence (EVOO) and absence (EV...
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in rela...
In present study, "Saurani" Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted b...
The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factor...
"Though olive oil is a perishable product, there is not a European regulation for maximum consumptio...
<p>The scope of this work was to evaluate the development of selected physicochemical parameters (fr...
An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto),...
Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Ital...
none6Lipid oxidation is one of the major deteriorative reactions that can shorten the shelf-life of ...
The relationship between oxidative stability and phenolic content of virgin olive oils (VOOs) produc...
The degradation of secoiridoid, tocopherol, and antioxidant activity in extra virgin olive oils (EVO...
The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The...
This research is focused on the characterization of 24 commercial extra virgin olive oils produced i...
Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity d...
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin...
Chemical changes produced in an extra virgin olive oil sample in the presence (EVOO) and absence (EV...
The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in rela...
In present study, "Saurani" Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted b...
The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factor...
"Though olive oil is a perishable product, there is not a European regulation for maximum consumptio...
<p>The scope of this work was to evaluate the development of selected physicochemical parameters (fr...
An investigation was carried out on virgin olive oils of the Gentile (Larino), Gentile (Colletorto),...
Phenolic composition and antioxidant activity of extra-virgin olive oils extracted from several Ital...
none6Lipid oxidation is one of the major deteriorative reactions that can shorten the shelf-life of ...
The relationship between oxidative stability and phenolic content of virgin olive oils (VOOs) produc...