Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, <i>Istarska bjelica</i>, and Buža cultivars was investigated. The samples wer...

Full description

Saved in:
Bibliographic Details
Main Authors: Dora Klisović, Anja Novoselić, Marina Lukić, Klara Kraljić, Karolina Brkić Bubola
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
thermal treatment
monovarietal extra virgin olive oil
oxidative stability
PCA
phenolic compounds
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/13/21/3525
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/13/21/3525

Similar Items