Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina).

Ceci, Liliana N; Mattar, Susana B; Carelli, Amalia A

Ceci, Liliana N; Mattar, Susana B; Carelli, Amalia A.

Affiliation

Ceci LN; Planta Piloto de Ingeniería Química (PLAPIQUI), DIQ (Universidad Nacional del Sur)-Consejo Nacional de Investigaciones Científicas y Técnicas, 8000 Bahía Blanca, Argentina. Electronic address: lceci@plapiqui.edu.ar.
Mattar SB; Centro de Referencia en Evaluación Sensorial de Aceite de Oliva y Alimentos (CRESA), Universidad Católica de Cuyo, 5400 San Juan, Argentina.
Carelli AA; Planta Piloto de Ingeniería Química (PLAPIQUI), DIQ (Universidad Nacional del Sur)-Consejo Nacional de Investigaciones Científicas y Técnicas, 8000 Bahía Blanca, Argentina.

Food Res Int ; 100(Pt 1): 764-770, 2017 10.

Article in En | MEDLINE | ID: mdl-28873748

Subject(s)

Olive Oil/analysis; Olive Oil/chemistry; Argentina; Fatty Acids/analysis; Oxidation-Reduction; Phenols/analysis; Spectrophotometry; Tocopherols/analysis

Key words

Fatty acids; Olive oil; Oxidative stability; Pigments; Polyphenols; Tocopherols

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Olive Oil Country/Region as subject: America do sul / Argentina Language: En Journal: Food Res Int Year: 2017 Document type: Article Country of publication: Canada

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