Different emulsifying techniques were used to study the influence of water on the oxidative degradation of extra virgin olive oil. The emulsions of water/extra virgin olive oil, oxidized with O2, UV radiation, and Air, were prepared by dispersing water under different conditions. Oil oxidation, monitored by measuring the PV and polyphenolic content, was greater for emulsions obtained with low dispersing power. A linear model was used to correlate the PV and the polyphenolic content with dispersing energy. An important result was that the dispersed water exerted a positive antioxidant effect on the oil.
|Codice identificativo ISI:||WOS:000176393400011|
|Codice identificativo Scopus:||2-s2.0-0036609739|
|Titolo:||The role of water in the oxidation process of extra virgin olive oils|
|Appare nelle tipologie:||1.1 Articolo in rivista|