Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process

Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process

Flash thermal pretreatment (FTT) is a promising technique for enhancing virgin olive oil (VOO) quality. This study investigated the effects of FTT, both cooling (15–25 °C) and heating (30–40 °C), on phenolics, tocopherols, fatty acid composition, oxidative stability (OSI), antioxidant capacity (AC),...

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Main Authors: Dubravka Škevin, Sandra Balbino, Mirella Žanetić, Maja Jukić Špika, Olivera Koprivnjak, Katarina Filipan, Marko Obranović, Karla Žanetić, Edina Smajić, Mateo Radić, Magdalena Bunić, Monika Dilber, Klara Kraljić
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
virgin olive oil
flash thermal treatment
Croatian olive varieties
oxidative stability
antioxidant capacity
yield
Online Access:https://www.mdpi.com/2304-8158/14/15/2564
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