Abstract
A cloudy (“veiled”) extra-virgin olive oil was stored 10 mon at room temperature and monitored at 15-d intervals. The oil was very stable under oxidizing conditions; a slight increase in free acidity (from 0.2 to 0.3%, expressed as oleic acid), a notable rise in the amount of diacylglycerols and a minor increase in peroxide content were observed. Turbidity disappeared after a few months due to chemical bonding between a nitrogen-containing component and the free acids that were released over time. The material in suspension, therefore, contained some chemical groups capable of acting as antioxidants.
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References
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Lercker, G., Frega, N., Bocci, F. et al. “Veiled” extra-virgin olive oils: Dispersion response related to oil quality. J Am Oil Chem Soc 71, 657–658 (1994). https://doi.org/10.1007/BF02540597
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DOI: https://doi.org/10.1007/BF02540597