The Oxitest method was used to analyze the oxidative stability of extra virgin olive oils coming from two regions of Italy. There was a strong correlation between the total quantity of polyphenols and oxidation stability, notwithstanding differences in cultivation and geographic origin.

Accelerated shelf life studies of extra virgin olive oils using the Oxitest method

Favati, Fabio
2017-01-01

Abstract

The Oxitest method was used to analyze the oxidative stability of extra virgin olive oils coming from two regions of Italy. There was a strong correlation between the total quantity of polyphenols and oxidation stability, notwithstanding differences in cultivation and geographic origin.
Olive oil
Shelf life
Oxitest method
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/956658
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