| Summary: | This PhD thesis describes set up of technological models for obtaining high health value
foods and ingredients that preserve the final product characteristics as well as enrich with
nutritional components.
In particular, the main object of my research has been Virgin Olive Oil (VOO) and its
important antioxidant compounds which differentiate it from all other vegetables oils.
It is well known how the qualitative and quantitative presence of phenolic molecules
extracted from olives during oil production is fundamental for its oxidative and nutritional
quality. For this purpose, agronomic and technological conditions of its production have
been investigated. It has also been examined how this fraction can be better preserved
during storage. Moreover, its relation with VOO sensorial characteristics and its interaction
with a protein in emulsion foods have also been studied.
Finally, an experimental work was carried out to determine the antioxidative and heat
resistance properties of a new antioxidant (EVS-OL) when used for high temperature frying
such as is typically employed for the preparation of french fries.
Results of the scientific research have been submitted for a publication and some data has
already been published in national and international scientific journals.
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