Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage

Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage

The health benefits of extra-virgin olive oil (EVOO) are strictly linked to the presence of phenolic compounds, which exhibit numerous nutraceutical properties. In EVOO, the most important class of phenolic compounds is represented by secoiridoids (oleacein and oleocanthal). EVOO is constantly subje...

Full description

Bibliographic Details
Main Authors: Jasmine Esposito Salsano, Maria Digiacomo, Doretta Cuffaro, Simone Bertini, Marco Macchia
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
phenolic compound
oleocanthalic acid
oxidative process
hydrolytic process
EVOO storage
Online Access:https://www.mdpi.com/2304-8158/11/9/1354

Similar Items

Similar Items