Phenolic compounds and stability of virgin olive oil—Part I
1992; Elsevier BV; Volume: 45; Issue: 2 Linguagem: Inglês
10.1016/0308-8146(92)90025-w
ISSN1873-7072
AutoresMaría Z. Tsimidou, G. D. Papadopoulos, Dimitrios Boskou,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoThe stability of 24 samples of Greek virgin olive oil was examined in relation to total polyphenol content, and individual phenols were determined by reversed-phase HPLC. Tyrosol, the major olive-oil phenol, is not correlated with the shelf-life of the oil. Total polyphenol content and hydroxytyrosol-to-tyrosol ratio have a significant linear correlation with the resistance of the oil to autoxidation.
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