| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538644 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Composition and oxidation stability of palm oil/extra virgin olive oil blends were investigated. ⺠Analytical composition and oxidation stability of the blends were found to be a linear combination of the oil partners. ⺠Fatty acid composition of oils and blends was the major decisive factor on oxidation stability. ⺠Endogenous phenols of the olive oil had no effect on the stability of blends. ⺠Extra virgin olive oils in a quantity above 20% showed a negative impact on the stability of blends.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonella De Leonardis, Vincenzo Macciola,