A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oils

Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra-virgin olive oil, confirming the label quality grade and allowing grouping them according to the differe...

Full description

Bibliographic Details
Main Author: Veloso, Ana C.A. (author)
Other Authors: Rodrigues, Nuno (author), Ouarouer, Yosra (author), Zaghdoudi, Khalil (author), Pereira, J.A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Energy of activation
Enthalpy of activation
Entropy of activation
Free Gibbs energy
Monovarietal-blend oils thermal stability
Rancimat test
Online Access:http://hdl.handle.net/10198/22011
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/22011

Internet

http://hdl.handle.net/10198/22011

Similar Items