Changes of total phenolic compounds content in olive oil during storage | Promjene ukupnog sadržaja fenola u maslinovom ulju tokom skladištenja
2010
Čorbo, S., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina) | Đorđević, Đ., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina)
Among vegetable oils, the olive oil is specific due to its nutritional and sensory characteristics. The total phenolic compounds content is one the factors of the specific nutritional and sensory characteristics of olive oil. In olive oil the phenolic compounds act as natural antioxidants and may contribute to the prevention of several human diseases. The aim of this study was to track the changes of the total phenolic compounds content in the samples of olive oil during 3 and 24 months of storage under different conditions in daylight and in the dark. Three types of olive oil (extra virgin olive oil, refined and mixed olive ol) were used for this research. The results showed changes of total phenolic compounds content in olive oil samples. It was noticed that the storage period as well as the storage conditions significantly influence the total phenolic compounds content in olive oil. After 24 months of storage, the content of phenolic compounds in all tested samples of olive oil decreased.
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