Composition and Nutritional properties of Mediterranean extra-virgin olive oils

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E. Tripoli *
M. La Guardia
D. Di Majo
S. Giammanco
M. Giammanco
(*) Corresponding Author:
E. Tripoli | office@pagepress.org

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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