There is a real interest in the use of natural antioxidants to
improve the oxidative stability of food lipids. Thus, the assessment
of antioxidant capacity and effectiveness is a relevant task in food
chemistry for the choice of the best antioxidant to be added to a
certain oxidisable food product and also for the prediction of its
shelf-life. Indeed, lipid oxidation is one of the major causes of virgin
olive oil quality deterioration, affecting the sensory characteristics
and thus compromising the acceptability of this high-value
product. Moreover, degradation compounds that form in oxidised
oils are also well-known to potentially cause negative effects on
health by ingestion with food