Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil

• প্রধান লেখক: Alexandra Olmo-Cunillera (লেখক), Maria Pérez (লেখক), Anallely López-Yerena (লেখক), Mohamed M. Abuhabib (লেখক), Antònia Ninot (লেখক), Agustí Romero-Aroca (লেখক), Anna Vallverdú-Queralt (লেখক), Rosa Maria Lamuela-Raventós (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: MDPI AG, 2023-09-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and...