Antioxidant activity of phosphatidyl derivatives of hydroxytyrosol in edible oils
A comparative study of the antioxidant activity of hydroxytyrosol (HT) and phosphatidyl derivatives of hydroxytyrosol (PHT) added at increasing concentrations to diverse edible oils (lard oil, refined olive oil, and diacylglycerol-rich oil) was performed. Antioxidant activity index was estimated as the ratio of induction time in presence of the compounds to induction time in their absence, after o