The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile.
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DOI: 10.1016/j.foodchem.2020.127730
Abstract: Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the… read more here.
Keywords: storage; phenolic profile; virgin olive; initial phenolic ... See more keywords