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

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

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 mont...

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Veröffentlicht in:European journal of lipid science and technology 2013-05, Vol.115 (5), p.541-548
Hauptverfasser: Fregapane, Giuseppe, Gómez-Rico, Aurora, Inarejos, Antonio M., Salvador, M. Desamparados
Format: Artikel
Sprache:eng
Schlagworte:
Market period
Minor components
Olive oil
Oxidation
Process controls
Quality
Restaurants
Virgin olive oil
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Zusammenfassung: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 (
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201200209