Antioxidant Capacity Evaluation In Different Extravirgin Olive Oils

2010 ◽  
Vol 42 ◽  
pp. 793
Author(s):  
Giorgio Galanti ◽  
Matteo Becatti ◽  
Niccolò Taddei ◽  
Laura Stefani ◽  
Claudia Fiorillo
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oils ◽  
Capacity Evaluation

Total antioxidant capacity evaluation: Critical steps for assaying berry antioxidant features

BioFactors ◽  
2005 ◽  
Vol 23 (4) ◽  
pp. 221-227 ◽  
Author(s):  
Jessica Scalzo ◽  
Bruno Mezzetti ◽  
Maurizio Battino
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Capacity Evaluation ◽  
Total Antioxidant

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.

Antioxidant capacity of extra-virgin olive oils

2001 ◽  
Vol 78 (3) ◽  
pp. 243-247 ◽  
Author(s):  
Paolino Ninfali ◽  
Gianfranca Aluigi ◽  
Mara Bacchiocca ◽  
Mauro Magnani
Keyword(s):  
Antioxidant Capacity ◽  
Virgin Olive Oils ◽  
Olive Oils

Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

2017 ◽  
Vol 94 (7) ◽  
pp. 935-945 ◽  
Author(s):  
Estela Sena-Moreno ◽  
Juan Manuel Pérez-Rodríguez ◽  
Concepción De Miguel ◽  
María Henar Prieto ◽  
María Nieves Franco ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Pigment Profile ◽  
Irrigation Treatments

Phenolic Compounds and Antioxidant Capacity of Monovarietal Olive Oils Produced in Argentina

2014 ◽  
Vol 91 (12) ◽  
pp. 2021-2033 ◽  
Author(s):  
María de los Angeles de Fernandez ◽  
Verónica Carolina SotoVargas ◽  
María Fernanda Silva
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Olive Oils

Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation

Talanta ◽  
2016 ◽  
Vol 154 ◽  
pp. 284-291 ◽  
Author(s):  
Sara M.C. Gomes ◽  
Mariana-Emilia Ghica ◽  
Isaide Araujo Rodrigues ◽  
Eric de Souza Gil ◽  
Ana Maria Oliveira-Brett
Keyword(s):  
Antioxidant Capacity ◽  
Electrochemical Detection ◽  
Total Antioxidant Capacity ◽  
Fruit Extracts ◽  
Capacity Evaluation ◽  
Total Antioxidant

Engineered Photoelectrochemical Platform for Rational Global Antioxidant Capacity Evaluation Based on Ultrasensitive Sulfonated Graphene–TiO2 Nanohybrid

2014 ◽  
Vol 86 (20) ◽  
pp. 10171-10178 ◽  
Author(s):  
Lingnan Wang ◽  
Weiguang Ma ◽  
Shiyu Gan ◽  
Dongxue Han ◽  
Qixian Zhang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Capacity Evaluation ◽  
Sulfonated Graphene
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