期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 90, 期 14, 页码 2393-2398出版社
WILEY
DOI: 10.1002/jsfa.4097
关键词
polyphenols; Rancimat stability; olive oil; 'Picual'; 'Hojiblanca'; 'Arbequina'
资金
- Junta de Andalucia
- European Union
BACKGROUND: Recently, diets rich in natural foods and food-derived components, such as phenolic compounds, have received a great deal of attention because they are perceived as 'safe' and 'non-medicinal'. In fact, some are known to function as chemopreventive agents against oxidative damage, cerebrovascular disease, and aging. RESULTS: Phenolic compounds, natural antioxidants present in virgin olive oil, play an important role in oil quality by contributing significantly to protecting oil stability against oxidation. In addition, polyphenols are the main contributors to olive oil bitterness, astringency and pungency. The data were fit by linear regression, giving Rancimat stability (h) = 0.18x Total polyphenols (mg L-1) in the virgin olive oil. CONCLUSIONS: The practice of harvesting ripe olives as soon as possible to produce oils of high phenolic contents and thus high oxidative stability implies bitter and piquant oils, this being admissible for oils of some varieties but detrimental to others appreciated in the market for being more fruity and sweeter. (c) 2010 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据