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

• Autori principali: Alexandra Olmo-Cunillera (Autore), Maria Pérez (Autore), Anallely López-Yerena (Autore), Mohamed M. Abuhabib (Autore), Antònia Ninot (Autore), Agustí Romero-Aroca (Autore), Anna Vallverdú-Queralt (Autore), Rosa Maria Lamuela-Raventós (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2023-09-01T00:00:00Z.
• Soggetti: article
• Accesso online: 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...