Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, and rosemary were evaluated during 9 months of storage. At the end of the storage period, the unflavored and the garlic-flavored oils maintained their chemical para...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2009-11, Vol.86 (11), p.1083-1092
Hauptverfasser:	Baiano, Antonietta, Terracone, Carmela, Gambacorta, Giuseppe, Notte, Ennio La
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antioxidant activity Antioxidants Biological and medical sciences Biomaterials Biotechnology Bleaching Chemistry Chemistry and Materials Science Continuous processing Fat industries Flavoring flavorings Food industries Food Science Fundamental and applied biological sciences. Psychology Garlic hot peppers Industrial Chemistry/Chemical Engineering lemons Olive oil oregano Original Paper Phenolic compounds Phenols Quality indices rosemary Storage storage quality β‐Carotene assay
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