78234 20240124152519.0 sideral 89360 ART-2015-89360 eng Abenoza, María Effect of low-temperature storage under optimal conditions on olive oil quality and its nutritional parameters 2015 Access copy available to the general public Unrestricted One of the causes of loss in olive oil quality is oxidation, which decreases its shelf life. Only few previous works have studied the effect of storage at cold and freezing temperatures on the quality of olive oil. The aim of this work was to follow the effect of freezing and cold temperatures during storage on the quality and nutritional parameters (fatty acids, a -tocopherol, total phenols and pigments) of olive oil in comparison with storage at 15°C. The physicochemical, nutritional and sensorial parameters of the olive oils were studied along storage in optimal conditions at different temperatures. The research showed that freezing and cold storage temperatures maintained a higher quality in olive oils. Frozen storage of olive oil maintained higher levels of antioxidant compounds ( a -tocopherol, total phenols), oxidative stability and fruitiness after 12 months of storage. For this reason, freezing could be considered as an appropriate system of storage to maintain the functional compounds of olive oil. info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 0.159 2015 FOOD SCIENCE & TECHNOLOGY 120 / 125 = 0.96 2015 Q4 T3 0.145 2015 Organic Chemistry 2015 Q4 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Benito, Marta Oria, Rosa Universidad de Zaragoza (orcid)0000-0001-8836-1983 Sánchez-Gimeno, Ana Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 92, 4 (2015), 243-251 Rivista Italiana delle Sostanze Grasse Rivista Italiana delle Sostanze Grasse 0035-6808 798223 http://zaguan.unizar.es/record/78234/files/texto_completo.pdf Versión publicada 1936713 http://zaguan.unizar.es/record/78234/files/texto_completo.jpg?subformat=icon icon Versión publicada https://www.innovhub-ssi.it/web/stazione-sperimentale-per-gli-oli-e-i-grassi/anno-2015-volume-92 Texto completo de la revista oai:zaguan.unizar.es:78234 articulos driver 2024-01-24-15:16:15 ARTICLE