Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Figure 3

OITs for olive oils: (1) C + A, (2) Ma, (3) Ko, and (4) Ar predicted from nonisothermal experiments using equation (3). (a) 150°C. (b) 50°C.

(a)

(b)