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Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
aging antioxidant activity olive oil hydrolysis oxidation phenolic compounds
2014/3/28
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercia...
Influence of Olive Fruit Storage in Bags on Oil Quality and Composition of Volatile Compounds
fruit storage olive oil volatile components
2009/3/20
The composition of olive oil volatile components depends on genetic factors, ripening grade of the fruit, fruit storage and processing conditions. Storage of olives in reticular or plastic bags is sti...