Composition and Nutritional properties of Mediterranean extra-virgin olive oils

Main Article Content

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


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.

Downloads month by month


Download data is not yet available.

Article Details