Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.

Research Background: Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.