Influence of Extraction Method and Production Area on Antioxidant Content (Phenolic Compounds and ?-Tocopherol) in Virgin Olive Oil from Iran, Greece and Italy
Corresponding Author(s) : Azin Nasollah Zadeh
azin936@yahoo.com
Asian Journal of Chemistry,
Vol. 20 No. 7 (2008): Vol 20 Issue 7
Abstract
In this paper, the effects of the production area and extraction method (traditional and modern process) on virgin olive oil quality were studied . The analysis of α-tocopherol contents in samples appeared that the production area was a critical variable, since this compound of olive oil can vary considerably from area to area. On the other hand, it is also concluded that extraction method affected the presence phenolic compounds.
Keywords
Antioxidant
Extraction method
Phenolic compounds
Production area
virgin olive oil
α-Tocopherol
Nasollah Zadeh, A., Tayefe, M., & Shariffar, A. (2010). Influence of Extraction Method and Production Area on Antioxidant Content (Phenolic Compounds and ?-Tocopherol) in Virgin Olive Oil from Iran, Greece and Italy. Asian Journal of Chemistry, 20(7), 5229–5232. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/12857
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