| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399258 | Food Research International | 2012 | 7 Pages |
Abstract
⺠Oxidative stability of olive oil with tea extracts under microwave heating was tested. ⺠White and green tea extracts were added to olive oil. ⺠Until 3 min of heating tea extracts were effective antioxidants. ⺠With higher exposition times tea extracts were pro-oxidants, mainly green tea. ⺠Microwave heating induced nutritional and quality losses in all olive oils studied.
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Authors
Ricardo Malheiro, Susana Casal, Hugo Lamas, Albino Bento, José Alberto Pereira,