{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(8)"],"submitter":["Loizzo MR"],"pubmed_abstract":["This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water-oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of "],"journal":["Foods (Basel, Switzerland)"],"pagination":["1113"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9024682"],"repository":["biostudies-literature"],"pubmed_title":["Evaluation of Selected Quality Parameters of \"Agristigna\" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage."],"pmcid":["PMC9024682"],"pubmed_authors":["Tundis R","Mincione A","Restuccia D","Romeo R","Loizzo MR","Spizzirri UG","Sicari V","Nicoletta FP"],"additional_accession":[]},"is_claimable":false,"name":"Evaluation of Selected Quality Parameters of \"Agristigna\" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage.","description":"This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water-oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of ","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Apr","modification":"2025-06-01T12:11:46.528Z","creation":"2025-06-01T12:11:46.528Z"},"accession":"S-EPMC9024682","cross_references":{"pubmed":["35454700"],"doi":["10.3390/foods11081113"]}}