Alteration of Chemical Composition and the Oxidative Stability of Bleached Pomace−Olive Oil on Activated Clays

2006 ◽  
Vol 54 (19) ◽  
pp. 7137-7143 ◽  
Author(s):  
W. Jahouach ◽  
K. Essid ◽  
M. Trabelsi ◽  
M. H. Frikha
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Olive Oil

Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides

2007 ◽  
Vol 101 (3) ◽  
pp. 1197-1204 ◽  
Author(s):  
D. Paraskevopoulou ◽  
D. Boskou ◽  
A. Paraskevopoulou
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Lemon Juice

Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

2005 ◽  
Vol 53 (14) ◽  
pp. 5766-5771 ◽  
Author(s):  
Raquel Mateos ◽  
Mariana Trujillo ◽  
M. Carmen Pérez-Camino ◽  
Wenceslao Moreda ◽  
Arturo Cert
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Triacylglycerol Composition ◽  
Antioxidant Content

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

CHEMICAL COMPOSITION OF WASTES FROM OLIVE OIL INDUSTRY AND ITS UTILIZATION IN ANIMAL FEEDING

2021 ◽  
pp. 52-61
Author(s):  
Carolina Oreques de Oliveira ◽  
Fernanda Medeiros Gonçalves ◽  
Denise Calisto Bongalhardo ◽  
Júlia Nobre Parada Castro ◽  
Leonel dos Santos Guido
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Oil Industry ◽  
Animal Feeding

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition

Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability

2020 ◽  
Vol 562 ◽  
pp. 352-362 ◽  
Author(s):  
Marlene Costa ◽  
Josefa Freiría-Gándara ◽  
Sonia Losada-Barreiro ◽  
Fátima Paiva-Martins ◽  
Carlos Bravo-Díaz
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Droplet Size ◽  
Oil In Water

scholarly journals Chemical Composition, Oxidative Stability, and Antioxidant Activity of Allium ampeloprasum L. (Wild Leek) Seed Oil

2020 ◽  
Vol 69 (5) ◽  
pp. 413-421 ◽  
Author(s):  
Imededdine Arbi Nehdi ◽  
Hassen Mohamed Sbihi ◽  
Chin Ping Tan ◽  
Saud I. Al-Resayes ◽  
Umer Rashid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Allium Ampeloprasum
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