Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia
✍ Scribed by Faouzia M. Haddada; Dhouha Krichène; Hédia Manai; Imen Oueslati; Douja Daoud; Mokhtar Zarrouk
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 281 KB
- Volume
- 110
- Category
- Article
- ISSN
- 1438-7697
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## Abstract Fatty acids, volatiles, sterols, aliphatic and triterpenic alcohols of six monovarietal Tunisian virgin olive oils were analyzed. The results suggested that the compositional data concerning the above analytical fractions were effective in discriminating between varieties. The oils were
Oils extracted from olive pastes by the direct centrifugation mode were compared with the homologous oils produced by the indirect centrifugation (after percolation) mode. The former were characterised by: (i) higher contents of total phenols, o-diphenols, hydroxytyrosol, hydroxytyrosolaglycons, tot