Composition and Nutritional properties of Mediterranean extra-virgin olive oils

Abstract

Olive oil plays an important role in diet, economy and culture of Mediterranean people. Epidemiological studies have shown a lower incidence in this area. The purpose of this paper was to compare the nutritional properties of Sicilian and Cretan extra-virgin olive oils. Forty Cretan (cultivar: Koroneiki) and forty-six Sicilian olive oil (cultivar: Nocellara del Belice) samples are collected in the crop seasons 2003/04 and 2004/05. We estimate free acidity, peroxide value, UV absorption, total tocopherols and polyphenols amounts.

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Published
2009-01-30
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Keywords:
Extra-virgin olive oil, olive oil nutritional properties, opec acid, polyphenols, tocopherols
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How to Cite
Tripoli, E., La Guardia, M., Di Majo, D., Giammanco, S., & Giammanco, M. (2009). Composition and Nutritional properties of Mediterranean extra-virgin olive oils. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 82(1). https://doi.org/10.4081/jbr.2009.4731