Relation Between Oxidative Stability and Composition in Argentinian Olive Oils

The relation between oxidative stability and composition in 58 virgin olive oils from different cultivars and Argentinian regions was studied over four harvest years. The oxidative stability of the oils was assessed using the OSI index (110 °C, 20 L/h air flow). A multiple linear regression model is...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2010-10, Vol.87 (10), p.1189-1197
Hauptverfasser:	Ceci, Liliana N, Carelli, Amalia A
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Air flow Antioxidants Biological and medical sciences Biomaterials Biotechnology Carotenes Chemistry Chemistry and Materials Science Chlorophylls Cultivars Fat industries Fatty acids Food industries Food Science Fundamental and applied biological sciences. Psychology Industrial Chemistry/Chemical Engineering Nutrition Olive oil Original Paper Oxidation Oxidative stability Polyphenols Sterols Tocopherols
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