✦ LIBER ✦

A critical literature review on the processing of table olives

✍ Scribed by Edwin Frankel

Publisher: Wiley (John Wiley & Sons)
Year: 2011
Tongue: English
Weight: 361 KB
Volume: 23
Category: Article
ISSN: 0956-666X
DOI: 10.1002/lite.201100145

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

About 20% of the fruits of olive trees are used for producing table olives, but the literature on the lipid composition of extracted table olives is limited and controversial. Although, the composition of olive oils extracted from various sources has been extensively reported, excessive efforts have been devoted on the use of undefined chemometric methods requiring sophisticated statistical techniques. More reliable and sensitive chemical methods are required to analyze oils from different olive preparations, including widely ranging polyunsaturated fatty acids that affect significantly the oxidative stability of the extracted oils.

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