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Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
(2011-06)Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement ... -
Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
(2016-09)Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean ... -
Effect of shading in different periods from flowering to maturity on the fatty acid and phenolic composition of olive oil (cv. Arbequina)
(2018-10)In olive there is insufficient information about how radiation changes throughout different growing periods affect oil quality. The present three-season study was conducted on an 'Arbequina' orchard. In addition to control ... -
How temperatures may affect the synthesis of fatty acids during olive fruit ripening: genes at work in the field
(MDPI, 2023-01)A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the ...