Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils

Medicine & Life Sciences

• Olive Oil 93%
• 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde 56%
• ligstroside 51%
• 4-hydroxyphenylethanol 42%
• oleuropein 41%
• 3,4-dihydroxyphenylethanol 40%
• Chlorophyll 38%
• Nutritive Value 32%
• Peroxides 31%
• Carotenoids 30%
• European Union 28%
• Formal Social Control 25%
• Oils 24%
• Glass 24%
• Fatty Acids 21%
• Temperature 17%

Agriculture & Biology

• extra-virgin olive oil 100%
• oleuropein 34%
• peroxide value 27%
• bottles 25%
• acidity 23%
• extinction 23%
• glass 21%
• carotenoids 20%
• nutritive value 19%
• fatty acid composition 19%
• chemical derivatives 18%
• ambient temperature 18%
• oxidation 18%
• chlorophyll 17%
• oils 15%
• degradation 15%

Chemical Compounds

• Olive Oil 85%
• Oleuropein 37%
• Hydroxytyrosol 36%
• Carotenoid 27%
• Chlorophyll 27%
• Peroxide 22%
• Fatty Acid 20%
• Glass 17%
• Ambient Reaction Temperature 13%
• Oxidation Reaction 11%