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- Di Maio, Ilona, et al. Show all 8 Authors
- Food chemistry 2017 v.229 pp. 726-733
- alpha-tocopherol; chemical composition; extra-virgin olive oil; markets; off flavors; oleic acid; oleuropein; oxidative stability; polyphenols; volatile compounds
- ... The influence of light exposure on the quality of commercially available extra-virgin olive oils (EVOOs) of different chemical composition was studied as a function of storage (11weeks) under conditions simulating market storage. By mildly stripping the polyphenols from oil ‘A’, with high levels of polyphenols and oleic acid, and oil ‘B’, exhibiting a medium level of polyphenols and a low level of ...