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Polyphenols and oxidative stability of olive oil under different storage conditions (CROSBI ID 466355)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Rade, Desanka ; Štrucelj, Dubravka ; Mokrovčak, Željko ; Škevin, Dubravka Polyphenols and oxidative stability of olive oil under different storage conditions // Technology Food Health / Peter Raspor, Darja Pitako, Ivica Hočevar (ur.). Društvo živilskih in prehranskih strokovnih delavcev Slovenije, 1997. str. 1010-1015-x

Podaci o odgovornosti

Rade, Desanka ; Štrucelj, Dubravka ; Mokrovčak, Željko ; Škevin, Dubravka

engleski

Polyphenols and oxidative stability of olive oil under different storage conditions

The effect of storage conditions of olive oil on the phenols and oxidative stability of oil was studied. Examinations were carrid out in some commercial olive oils obtained by pressing or by centrifugal extraction.The samples were stored at ambient temperature at day light and in the darkness, just as in the refrigerator. Before and after storage total phenols o-diphenols, chlorophyll, peroxide value and free fatty acids were determined in oils. Oxidative stability was also analysed at 98 oC and under UV-light. Phenol content in examined oils was different. Good quality oils, with no consideration of the optaining manner, had larger amount of phenols. After storage, the level of phenols had the highest decrease in samples stored at the day light. The oxidative changes, depending of phenol and chlorophyll content, were also the most expressed in these samples. Olive ois with higher amont of phenols hat better stability in almost all conditions of examination.

oils; olive oil; phenols; oxidative stability; storage of olive oil

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Podaci o prilogu

1010-1015-x.

1997.

objavljeno

Podaci o matičnoj publikaciji

Technology Food Health

Peter Raspor, Darja Pitako, Ivica Hočevar

Društvo živilskih in prehranskih strokovnih delavcev Slovenije

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

nije evidentirano