Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

The effect of typical domestic microwave heating (015min, at 800W) on the thermal degradation of unflavored and flavored olive oils' minor bioactive compounds and related antioxidant activity was studied. Olive oils from cv. Arbequina were flavored with lemon verbena essential oil (0\%, 0.2\% a...

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Bibliographic Details
Main Author: Cherif, Marwa (author)
Other Authors: Rodrigues, Nuno (author), Veloso, Ana C. A. (author), Pereira, José Alberto (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2021
Subjects:
Bioactive compounds
Degradation rate reaction constant
Essential oil flavoring
Half-life period
Olive oil
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Science & Technology
Online Access:http://hdl.handle.net/1822/74382
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/74382

Internet

http://hdl.handle.net/1822/74382

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