Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage
Erislene S. Almeida, Danyel F. Silva, Natalia S. de Oliveira, Juliana S. Fernandes, Bruna C. S. Oliveira, Simone Monteiro, Fernanda V. Almeida, Jez W. B. Braga, Ana C. B. Dias · 2025
Read Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage by Erislene S. Almeida, Danyel F. Silva, Natalia S. de Oliveira, Juliana S. Fernandes, Bruna C. S. Oliveira, Simone Monteiro, Fernanda V. Almeida, Jez W. B. Braga, Ana C. B. Dias (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12692311.txt.
Description
A peer-reviewed research article from Europe PMC (2025). Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its quality can decline during storage, reducing food quality and the effectiveness of therapeutic compounds when used as a pharmaceutical excipient. While the oxidative stability of extra virgin olive oil has been widely studied for food quality and shelf life, its crucial role as a pharmaceutical excipient and the impact of long-term degradation on the effectiveness and stability of active compounds remain largely unexplored.
Catalog record
| CREATOR | Erislene S. Almeida, Danyel F. Silva, Natalia S. de Oliveira, Juliana S. Fernandes, Bruna C. S. Oliveira, Simone Monteiro, Fernanda V. Almeida, Jez W. B. Braga, Ana C. B. Dias |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 37 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |