Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment—Optimization Process

Flash thermal pretreatment (FTT) is a promising technique for enhancing virgin olive oil (VOO) quality. This study investigated the effects of FTT, both cooling (15–25 ◦C) and heating (30–40 ◦C), on phenolics, tocopherols, fatty acid composition, oxidative stability (OSI), antioxidant capacity (AC), and volatile composition in VOOs from three Croatian varieties: Istarska Bjelica, Levantinka, and Oblica. A full factorial experimental design was used with two independent variables: treatment...