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Oxidation of extra virgin olive oils kept under controlled atmosphere.

Ossidazione degli oli extra vergini di oliva in atmosfera controllata.

Author(s) : BACCHIOCCA M., BIAGIOTTI E., NINFALI P., et al.

Type of article: Article

Summary

In this paper, parameters of oxidation, changes in phenolic compounds and oxygen radical absorbance capacity were tested on extra virgin olive oils maintained in the dark or under artificial light in the presence or in the absence of nitrogen. It was concluded that nitrogen provides significant benefit in the preservation when the oils are exposed to light, while oils kept in the dark over one year do not seem to benefit significantly from the presence of nitrogen.

Details

  • Original title: Ossidazione degli oli extra vergini di oliva in atmosfera controllata.
  • Record ID : 2002-2043
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 40 - n. 409
  • Publication date: 2001/12
  • Document available for consultation in the library of the IIR headquarters only.

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