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Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils

Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. Since a green color is perceived as a mark of high-...

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Principais autores: Anna Díez-Betriu, Julen Bustamante, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-01-01
coleção:Foods
Assuntos:
premium EVOO
storage conditions
freezing speed
color
chlorophylls
pheophytinization
Acesso em linha:https://www.mdpi.com/2304-8158/12/1/222
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