Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination. Total phenolic content discriminated the sample Lampante olive oil (LVOO) with v...

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Bibliographic Details
Main Authors: Maria Teresa Frangipane, Lara Costantini, Nicolò Merendino, Riccardo Massantini
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Agriculture
Subjects:
antioxidant capacity
sensory analysis
quality
olive oil
bioactive compounds
Online Access:https://www.mdpi.com/2077-0472/13/5/993

Internet

https://www.mdpi.com/2077-0472/13/5/993

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