PHENOLIC-COMPOUNDS AND STABILITY OF VIRGIN OLIVE OIL .1.

被引：168

作者：

TSIMIDOU, M

PAPADOPOULOS, G

BOSKOU, D

机构：

[1] Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University, Thessaloniki

来源：

FOOD CHEMISTRY | 1992年 / 45卷 / 02期

关键词：

D O I：

10.1016/0308-8146(92)90025-W

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The stability of 24 samples of Greek virgin olive oil was examined in relation to total polyphenol content, and individual phenols were determined by reversed-phase HPLC. Tyrosol, the major olive-oil phenol, is not correlated with the shelf-life of the oil. Total polyphenol content and hydroxytyrosol-to-tyrosol ratio have a significant linear correlation with the resistance of the oil to autoxidation.

引用

页码：141 / 144

页数：4

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