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https://olympias.lib.uoi.gr/jspui/handle/123456789/10040Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Okogeri, O. | en |
| dc.contributor.author | Tasioula-Margari, M. | en |
| dc.date.accessioned | 2015-11-24T16:53:35Z | - |
| dc.date.available | 2015-11-24T16:53:35Z | - |
| dc.identifier.issn | 0021-8561 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10040 | - |
| dc.rights | Default Licence | - |
| dc.subject | Antioxidants/*analysis | en |
| dc.subject | Drug Stability | en |
| dc.subject | Food Handling | en |
| dc.subject | *Food Preservation | en |
| dc.subject | Light | en |
| dc.subject | Peroxides/analysis | en |
| dc.subject | Phenols/analysis/*chemistry | en |
| dc.subject | Plant Oils/*chemistry | en |
| dc.subject | Time Factors | en |
| dc.subject | alpha-Tocopherol/analysis/*chemistry | en |
| dc.title | Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | 10.1021/jf010895e | - |
| heal.identifier.secondary | http://www.ncbi.nlm.nih.gov/pubmed/11853484 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2002 | - |
| heal.abstract | Changes occurring in the concentrations of alpha-tocopherol, total phenols, and complex phenols linked to 3,4-dihydroxyphenylethanol (fractions FII and FIV) and p-hydroxyphenylethanol (FIII) during storage of virgin olive oil under environmental conditions were studied. Under diffused light, alpha-tocopherol was decomposed by 79% in 4 months, whereas <45% of the phenols were lost during the same period. Among the phenols, FII showed the least stability, and decreased by 72% in 6 months. Total phenols, FIII, and FIV recorded reductions in the range of 57-63% in 6 months. When the oil was stored in the dark, alpha-tocopherol, total phenols, FIII, and FIV exhibited similar profiles of degradation, reducing by 39-45% in the first 6 months and 50-62% in 12 months. FII was the least stable compound in the dark and recorded a loss of 64% in 6 months and 79% in 12 months. The levels of the above antioxidants were further related to peroxide formation. Remaining levels of these compounds at PV = 20 meq/kg ranged between 50 and 73% under diffused light and between 40 and 62% in the dark. | en |
| heal.publisher | American Chemical Society | en |
| heal.journalName | J Agric Food Chem | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tasioula-Margari-2002-Changes occurring in.pdf | 52.36 kB | Adobe PDF | View/Open Request a copy |
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