The aim of this work was to evaluate the effects of Colombaia monocultivar extra virgin olive oil storage for one year at room temperature, on its principal qualitative parameters, such as free acidity and peroxide values and, in particular, on phenolic fraction compounds, the main contributors to the oxidative stability of virgin olive oils. The samples used for the trials were taken from the same storage containers, with progressive increase of headspace and oxygen against the oil, in order to recreate like home consumption conditions.

Valutazione dell'influenza di una conservazione casalinga sulla shelf-life di oli extra vergini di oliva

BENDINI, ALESSANDRA;CERRETANI, LORENZO;BONOLI, MATTEO;LERCKER, GIOVANNI
2006

Abstract

The aim of this work was to evaluate the effects of Colombaia monocultivar extra virgin olive oil storage for one year at room temperature, on its principal qualitative parameters, such as free acidity and peroxide values and, in particular, on phenolic fraction compounds, the main contributors to the oxidative stability of virgin olive oils. The samples used for the trials were taken from the same storage containers, with progressive increase of headspace and oxygen against the oil, in order to recreate like home consumption conditions.
2006
G. Di Lecce; A. Bendini; L. Cerretani; M. Bonoli-Carbognin; G. Lercker
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/30038
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