Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed …

Remini, Hocine

Veuillez utiliser cette adresse pour citer ce document : http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6194

Affichage complet

Élément Dublin Core	Valeur	Langue
dc.contributor.author	Remini, Hocine	-
dc.date.accessioned	2019-11-11T11:07:40Z	-
dc.date.available	2019-11-11T11:07:40Z	-
dc.date.issued	2015-03-01	-
dc.identifier.citation	Elsevier	en_US
dc.identifier.uri	http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6194	-
dc.description.abstract	Lipids oxidation is one of the main ways that affect the nutritional quality of extra virgin olive oil (EVOO) by losing its phenolic substances and especially during heating treatments. This study was focused on the evaluation of the effect of Myrtus communis phenolic compounds-enriched extra virgin olive oil (McPC-EEVOO) on phenolic compounds composition during flame, oven at 180 °C and microwave heating, at different exposure times, evaluated by reversed phase dispersive liquid–liquid microextraction (RP-DLLME)-HPLC-DAD-FLD. The K232 and K270 were also evaluated for all heating treatments. The obtained results showed that the enrichment of EVOO by myrtle extracts significantly prevents the consumption of endogenous phenolic compound from EVOO as phenolic alcohol and flavonoids in comparison to the control (EVOO without enrichment). The most protective effect was found during flame and …	en_US
dc.language.iso	en	en_US
dc.publisher	university bouira	en_US
dc.title	Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed …	en_US
dc.type	Article	en_US
Collection(s) :	Articles

Fichier(s) constituant ce document :

Fichier	Description	Taille	Format
Monitoring_oxidative_stability_and_pheno.pdf		2,17 MB	Adobe PDF	Voir/Ouvrir

Affichage abbrégé