Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.10.4%, w/w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic...

ver descrição completa

Detalhes bibliográficos
Autor principal: Cherif, Marwa (author)
Outros Autores: Rodrigues, Nuno (author), Veloso, Ana C. A. (author), Zaghdoudi, Khalil (author), Pereira, José A. (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Olive oil
Essential oil
Olive oil flavoring
Lipid oxidation
Kinetic-thermodynamic data
Science & Technology
Texto completo:http://hdl.handle.net/1822/70986
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/70986

Texto Completo

http://hdl.handle.net/1822/70986

Registros relacionados