Last Updated：2022/12/24
Antioxidant activity (AA) is one of the main and most acclaimed properties of edible oil, and the antioxidant properties of EVOO have been extensively highlighted (Tuck and Hayball, 2002; Vissers et al., 2004). AA is usually estimated by monitoring the scavenging of a free radical by antioxidants that lead to either the inhibition of a chemical reaction or the changes of reaction rate constants in an ongoing radical reaction.
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Antioxidant
activity
(AA)
is
one
of
the
main
and
most
acclaimed
properties
of
edible
oil,
and
the
antioxidant
properties
of
EVOO
have
been
extensively
highlighted
(Tuck
and
Hayball,
2002;
Vissers
et
al.,
2004).
AA
is
usually
estimated
by
monitoring
the
scavenging
of
a
free
radical
by
antioxidants
that
lead
to
either
the
inhibition
of
a
chemical
reaction
or
the
changes
of
reaction
rate
constants
in
an
ongoing
radical
reaction.
