Abstract
The effect of coadjuvants during olive oil processing on the oxidative enzymes and the content of fatty acid alkyl esters (FAAE) has been investigated. Two Italian olive cultivars, at different ripening degree, were processed immediately after harvesting or after 5 and 12 days of storage. The results highlighted a general decrease of FAAE and a significant increase in the PPO and POD activities due to the coadjuvant use. The increased oxidases activity could lead to a reduction of oils phenolic compounds.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
