Extra virgin olive oil (EVOO) chemical composition is characterized by high content of
monounsaturated fatty acids and minor compounds including phenols, sterols, tocopherols …

A single phenolic group and even a compound play different roles in the sensory properties
and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors …

The authenticity and typicity of monocultivar oils and knowledge of the changes that
environmental olive growing conditions bring to naturally present antioxidants and sensory …

The aim of this study was to determine the various bioactive components of five olive oil
varieties, as well as to assess their contribution to the oxidative stability of the oils. Fatty …

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 …

The aim of this work was to set up a phenomenological model to predict the stability of extra
virgin olive oil based on combined stability/instability indices. A screening of …

Oxidation stability is an important property of olive oil quality and is affected by different
antioxidant compounds whose levels may be influenced by cultivar, year and place of …

Olive oils have been shown to be more resistant to oxidation than other vegetable fats,
mainly due to their fatty acid (FA) profile which is rich in oleic acid and to their high content of …

Oxidation stability is a key property of olive oil quality and is affected by different antioxidant
compounds whose levels may be influenced by several factors such as cultivar and place of …

The effect of the composition of twelve varieties of extra virgin olive oils (EVOOs) on their
differentiation based in agronomic criteria and on the antioxidant capacity was studied …