Olive Oil Oxidation

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

“…A wide literature is available about bulk olive oil oxidation (Del Carlo et al, 2004;Gallina-Toschi, Cerretani, Bendini, Bonoli-Carbognin, & Lercker, 2005;Morales & Przybylski, 2000), whilst very little is known about olive oil oxidative stability when it is present as droplets dispersed in a complex aqueous media. Studies on this topic, in fact, have been usually carried out on model systems made with simple tryglicerid or mono-glycerid fatty acid mixture whilst very few on a real system like olive oil (Bonoli-Carbognin, Cerretani, Bendini, Almajano, & Gordon, 2008;Paiva-Martins and Gordon, 2002;Sotiroudis, Sotiroudis, Varkas, & Xenakis, 2005).…”

Olive oil composition as a function of nitrogen, phosphorus and potassium plant nutrition

“…Oxidation and free fatty acid content are primary parameters for grading olive oil 8. Both oxidation and lipid hydrolysis negatively influence the odour and taste of olive oil and consequently reduce its market value 12. Furthermore, oxidation reactions lead to degradation of unsaturated fatty acids and produce potentially harmful substances 12.…”

Olive and Olive Oil

“…As previously mentioned, they are responsible for some of the better known health benefi ts of olive oil (Covas 2007 ) and have a great impact on the sensory assessment (Morales and Tsimidou 2000 ) and shelf life of VOOs (Morales and Przybylski 2000 ). As previously mentioned, they are responsible for some of the better known health benefi ts of olive oil (Covas 2007 ) and have a great impact on the sensory assessment (Morales and Tsimidou 2000 ) and shelf life of VOOs (Morales and Przybylski 2000 ).…”