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Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and

Jessica Costa1,2, Maria Camilla Baratto1,2, Francesca Borghini1,3,4

  • 1Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via A. Moro 2, Siena, 53100, Italy.

Current Research in Food Science
|December 24, 2025
PubMed

Keywords:
Antioxidant activityCompositional analysisElectron paramagnetic resonance (EPR)Extra virgin olive oil (EVOO)Free radicalsOxidative stabilitySpin-trappingStatistical analysis

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