The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

H Miho,J Moral, M A López-González,C M Díez,F Priego-Capote

Food Chemistry（2020）

引用 52|浏览2

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摘要

•Malaxation time decreased the concentration of all phenols except oleocanthal and oleacein.•Vacuum conditions increased phenolic concentration.•Olive oil oxidative stability depends on individual phenols.

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关键词

Olea europaea,Phenols,Antioxidants,Fatty acids,Vacuum,Rancimat,Predictive model,Shelf life,Malaxation,Olive oil

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