Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying

Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying

The current research aims to monitor the physicochemical changes in various varieties of extra virgin olive oils (EVOOs) supplemented with exogenous polyphenolic extract from olive fruit, enriched with hydroxytyrosol (HTyr) and its derivatives, compared to numerous refined olive oils, sunflower oil,...

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Bibliographic Details
Main Authors: Taha Mehany, José M. González-Sáiz, Consuelo Pizarro
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Antioxidants
Subjects:
antioxidant activity
carotenoids
chlorophyll
principal component analysis
processing stabilization
polyphenolic extracts
Online Access:https://www.mdpi.com/2076-3921/14/3/368
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