Composition and Nutritional properties of Mediterranean extra-virgin olive oils
AbstractOlive 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.
- Abstract views: 618
- PDF: 448
Copyright (c) 2009 E. Tripoli, M. La Guardia, D. Di Majo, S. Giammanco, M. Giammanco
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.