scholarly journals Oxidative stability of olive oil during the thermal process: Effect of Pistacia khinjuk fruit oil

2017 ◽  
Vol 20 (12) ◽  
pp. 3256-3265 ◽  
Author(s):  
Javad Tavakoli ◽  
Mary Susan Brewer ◽  
Aniseh Zarei Jelyani ◽  
Parviz Estakhr
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Thermal Process ◽  
Pistacia Khinjuk ◽  
Fruit Oil

Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides

2007 ◽  
Vol 101 (3) ◽  
pp. 1197-1204 ◽  
Author(s):  
D. Paraskevopoulou ◽  
D. Boskou ◽  
A. Paraskevopoulou
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Lemon Juice

Relationships between Oxidative Stability, Triacylglycerol Composition, and Antioxidant Content in Olive Oil Matrices

2005 ◽  
Vol 53 (14) ◽  
pp. 5766-5771 ◽  
Author(s):  
Raquel Mateos ◽  
Mariana Trujillo ◽  
M. Carmen Pérez-Camino ◽  
Wenceslao Moreda ◽  
Arturo Cert
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Triacylglycerol Composition ◽  
Antioxidant Content

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.

scholarly journals The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process

2022 ◽  
Vol 18 (119) ◽  
pp. 231-242
Author(s):  
Aniseh Zarei Jelyani ◽  
hannan lashkari ◽  
Javad Tavakoli ◽  
Mahmood Aminlari ◽  
◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Thermal Process ◽  
Refining Process ◽  
Chemical Refining ◽  
Kernel Oil ◽  
Bene Kernel Oil

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

Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability

2020 ◽  
Vol 562 ◽  
pp. 352-362 ◽  
Author(s):  
Marlene Costa ◽  
Josefa Freiría-Gándara ◽  
Sonia Losada-Barreiro ◽  
Fátima Paiva-Martins ◽  
Carlos Bravo-Díaz
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Droplet Size ◽  
Oil In Water
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