Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

The extent and conditions of storage may affect the stability and quality of extra virgin olive oil (EVOO). This study aimed at evaluating the effects of different storage conditions (ambient, 4 °C and −18 °C temperatures, and argon headspace) on three EVOOs (low, medium, and high phenols) over 18 a...

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Bibliographic Details
Main Authors: Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni, Nicolò G. M. Cultrera
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
extra virgin olive oil
storage
oxidation
phenols
sterols
tocopherols
Online Access:https://www.mdpi.com/2304-8158/10/8/1945

Internet

https://www.mdpi.com/2304-8158/10/8/1945

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