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- Priego-Capote, Feliciano, et al. Show all 5 Authors
- European journal of lipid science and technology 2011 v.113 no.6 pp. 678-691
- Olea europaea; absorption; antioxidants; capillary electrophoresis; chemical composition; flavonoids; fluorescence; lignans; liquid chromatography; phenolic acids; phenols; qualitative analysis; secoiridoids; sensory properties; tocopherols; vegetable oil; virgin olive oil
- ... Virgin olive oil (VOO) consumption is increasing all over the world due to its excellent organoleptic and nutraceutical properties. These beneficial traits stand from a prominent and well-balanced chemical composition, which is a blend of major (98% of total oil weight) and minor compounds including antioxidants. The main antioxidants are phenolic compounds, which can be divided into lipophilic an ...