Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

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 antioxidants, principally phenols and tocopherols. This has situated virgin olive oils (VOOs) among the fats of...

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Detalles Bibliográficos
Autores principales: Montaño, Alfonso, Hernández, Marcos, Garrido, Inmaculada, Llerena, José Luís, Espinosa, Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133954/
https://www.ncbi.nlm.nih.gov/pubmed/27886101
http://dx.doi.org/10.3390/ijms17111960

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133954/
https://www.ncbi.nlm.nih.gov/pubmed/27886101
http://dx.doi.org/10.3390/ijms17111960

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