engleski

Specific Components of Virgin Olive Oil in the Role of Active Participants in Oxidative Processes

The oxidative alterations on the chain of unsaturated fatty acids are the main problem of preserving quality and nutritive value of vegetable oils. According to numerous researches, virgin olive oil is one of the most stable oils. It is a question of complex system of active substances which role in the oxidation processes is determined by their reciprocal interactions and by influence of external factors. From this system we detached the most important components - phenolic substances, tocopherols, carotenoids, chlorophylls and oleic acid, and we explained their importance in the oxidative alterations of olive oil.

virgin olive oil ; oxidative processes ; phenolic substances ; tocopherols ; carotenoids ; chlorophylls

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