The healthful properties of olive oils strongly decrease during storage due to oxidative and hydrolytic degradation of bioactive compounds. Aromatic plants, such as rosemary and oregano, and spices such as red chilli pepper powder are rich in compounds with strong antioxidant properties. A screening of olive and extra-virgin olive oils enriched with small amounts of essential oils or red chilli pepper powder was performed through a rapid analysis that measures oxidative stability without preliminary fat separation. Results showed an enhancement of shelf-life in all experiments.
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