Stability of virgin olive oil. 1. Autoxidation studies.

  title={Stability of virgin olive oil. 1. Autoxidation studies.},
  author={Eleni Psomiadou and Maria Z. Tsimidou},
  journal={Journal of agricultural and food chemistry},
  volume={50 4},
Virgin olive oil samples with similar oxidative stabilities and fatty acid compositions were stored for 24 months. Changes in the lipid substrate were followed by peroxide value and K(232) measurements. HPLC was used to evaluate changes in the alpha-tocopherol, pigment, and squalene contents. Total polar phenol content was measured colorimetrically. The… CONTINUE READING