General concepts on the role of phenolic compounds in contrastiny the lipid oxidation process that naturally occurs in virgin olive oil have been explained. Several methods exist in the literature to evaluate the antioxidant capacity of the phenolic fraction of virgin olive oil. A special emphasis has been directed to the main direct and indirect procedures. The most widespread methods have been compared and their main advantages or criticisms have been discussed. The results of recent applications of different methods for the evaluation of antioxidant activity in virgin olive oil have been summarized.
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil / L. Cerretani; A. Bendini. - STAMPA. - (2010), pp. 625-635. [10.1016/B978-0-12-374420-3.00067-X]
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil
CERRETANI, LORENZO;BENDINI, ALESSANDRA
2010
Abstract
General concepts on the role of phenolic compounds in contrastiny the lipid oxidation process that naturally occurs in virgin olive oil have been explained. Several methods exist in the literature to evaluate the antioxidant capacity of the phenolic fraction of virgin olive oil. A special emphasis has been directed to the main direct and indirect procedures. The most widespread methods have been compared and their main advantages or criticisms have been discussed. The results of recent applications of different methods for the evaluation of antioxidant activity in virgin olive oil have been summarized.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
