Effect of Fruit Maturity on Olive Oil Phenolic Composition and Antioxidant Capacity

2015 ◽  
pp. 123-145 ◽  
Author(s):  
Nick Kalogeropoulos ◽  
Andriana C. Kaliora
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Phenolic Composition ◽  
Fruit Maturity

scholarly journals Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

2016 ◽  
Vol 54 (2) ◽  
Author(s):  
Ana Ljevar ◽  
◽  
Natka Ćurko ◽  
Marina Tomašević ◽  
Kristina Radošević ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
In Vitro Cytotoxicity ◽  
Phenolic Composition ◽  
Cytotoxicity Assessment

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC–CUPRAC assay

2010 ◽  
Vol 120 (4) ◽  
pp. 1201-1209 ◽  
Author(s):  
Şeyda Karaman ◽  
Esma Tütem ◽  
Kevser Sözgen Başkan ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Composition ◽  
Total Antioxidant

Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers

2010 ◽  
pp. 915-923 ◽  
Author(s):  
Cristina Samaniego-Sánchez ◽  
Jose Javier Quesada-Granados ◽  
Maria Rosa Sánchez-Navarro ◽  
Herminia López-Garcia de la Serrana ◽  
Maria Carmen López-Martinez
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Human Volunteers

Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 322-328 ◽  
Author(s):  
M. Cano-Lamadrid ◽  
F. Hernández ◽  
P. Nowicka ◽  
A.A. Carbonell-Barrachina ◽  
A. Wojdyło
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Composition ◽  
Storage Effects ◽  
And Storage

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition
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