“…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).…”