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Characterization of virgin olive oil from Southern Tunisia

✍ Scribed by Wissem Zarrouk; Faouzia Mahjoub Haddada; Bechir Baccouri; Imen Oueslati; Wael Taamalli; Xavier Fernandez; Louisette Lizzani-Cuvelier; Douja Daoud; Mokhtar Zarrouk

Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 289 KB
Volume: 110
Category: Article
ISSN: 1438-7697
DOI: 10.1002/ejlt.200700085

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## Oxidative stability of virgin olive oil Virgin olive oil has a high resistance to oxidative deterioration due to both a triacylglycerol composition low in polyunsaturated fatty acids and a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. Polyphenols are of greater