Different emulsifying techniques were used to study the influence of water on the oxidative degradation of extra virgin olive oil. The emulsions of water/extra virgin olive oil, oxidized with O 2 , UV radiation, and Air, were prepared by dispersing water under different conditions. Oil oxidation, monitored by measuring the PV and polyphenolic content, was greater for emulsions obtained with low dispersing power. A linear model was used to correlate the PV and the polyphenolic content with dispersing energy. An important result was that the dispersed water exerted a positive antioxidant effect on the oil.
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Ambrosone et al. (2002) studied this question.
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