Cargando…

Improving the oxidative stability of virgin olive oil using microformulated vitamin‐C

This study aims to improve the oxidative stability of olive oil using microformulated vitamin‐C (Vit‐C). The microemulsion containing 10,000 µg/ml Vit‐C with a droplet size of 1,000 ± 68 nm was first prepared. Free radical scavenging of olive oil and olive oil containing blank microemulsion, differe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Osanloo, Mahmoud, Jamali, Narjes, Nematollahi, Amene
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269572/ https://www.ncbi.nlm.nih.gov/pubmed/34262730 http://dx.doi.org/10.1002/fsn3.2332

Ejemplares similares

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
por: Farràs, Marta, et al.
Publicado: (2020)

Antioxidants in Greek Virgin Olive Oils
por: Kalogeropoulos, Nick, et al.
Publicado: (2014)

Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
por: Díaz-Montaña, Enrique Jacobo, et al.
Publicado: (2023)

Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils
por: Osanloo, Mahmoud, et al.
Publicado: (2023)

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2023)

Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability
por: Jukić Špika, Maja, et al.
Publicado: (2022)

Analysis of methanol and ethanol in virgin olive oil
por: Gómez-Coca, Raquel B., et al.
Publicado: (2014)

Survival of Coliform Bacteria in Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2018)

Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil
por: Pérez, Ana G., et al.
Publicado: (2019)

Consumers’ Attitudes and Purchase Intention for a Vitamin-Enriched Extra Virgin Olive Oil
por: Hamam, Manal, et al.
Publicado: (2022)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Nanoemulsion and nanogel containing Artemisia dracunculus essential oil; larvicidal effect and antibacterial activity
por: Osanloo, Mahmoud, et al.
Publicado: (2022)

Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
por: Gaforio, José J., et al.
Publicado: (2019)

Fluorescence Monitoring Oxidation of Extra Virgin Olive Oil Packed in Different Containers
por: Martín-Tornero, Elísabet, et al.
Publicado: (2022)

Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
por: Ioannou, Evangelia T., et al.
Publicado: (2023)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Characterisation of Endogenous Peptides Present in Virgin Olive Oil
por: Lopez-Huertas, Eduardo, et al.
Publicado: (2022)

Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
por: Dini, Irene, et al.
Publicado: (2020)

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil
por: Squeo, Giacomo, et al.
Publicado: (2021)

Chitosan Nano/Microformulations for Antimicrobial Protection of Leather with a Potential Impact in Tanning Industry
por: Freitas, David S., et al.
Publicado: (2022)

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability
por: Frangipane, Maria Teresa, et al.
Publicado: (2022)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil
por: Cicerale, Sara, et al.
Publicado: (2010)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
por: Serreli, Gabriele, et al.
Publicado: (2018)

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
por: Campestre, Cristina, et al.
Publicado: (2017)

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
por: Parkinson, Lisa, et al.
Publicado: (2016)

Effects of Virgin Olive Oil on Bone Health in Ovariectomized Rats
por: Díaz-Curiel, Manuel, et al.
Publicado: (2020)

Non-Targeted Authentication Approach for Extra Virgin Olive Oil
por: Aykas, Didem Peren, et al.
Publicado: (2020)

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life
por: Garcia-Oliveira, Paula, et al.
Publicado: (2021)

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2021)

Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2020)

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
por: Chavez-Angel, Emigdio, et al.
Publicado: (2022)

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability
por: Montaño, Alfonso, et al.
Publicado: (2016)

Extra Virgin Olive Oil Polyphenols Promote Cholesterol Efflux and Improve HDL Functionality
por: Berrougui, Hicham, et al.
Publicado: (2015)

An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality
por: Vallone, Mariangela, et al.
Publicado: (2022)

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils
por: Esposto, Sonia, et al.
Publicado: (2023)

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction
por: Conte, Lanfranco, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_ncdseoviktcqtcnfo2njbr7b4d