Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty...

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Bibliographic Details
Main Authors: Giovanni Lercker, Alberto Fernández-Gutiérrez, Antonio Segura-Carretero, Ana Maria Gómez-Caravaca, Alegria Carrasco-Pancorbo, Lorenzo Cerretani, Alessandra Bendini
Format: Article
Language:English
Published: MDPI AG 2007-08-01
Series:Molecules
Subjects:
Phenols
Virgin olive oil
Sensory properties
Antioxidant activity
Analytical techniques.
Online Access:http://www.mdpi.com/1420-3049/12/8/1679/

Internet

http://www.mdpi.com/1420-3049/12/8/1679/

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