Influence of extraction method and production area on antioxidant content (phenolic compounds and α-tocopherol) in virgin olive oil from Iran, Greece and Italy

被引：0

作者：

Zadeh, Azin Nasollah ^{[1
]}

Tayefe, Mandana ^{[1
]}

Shariffar, Asghar ^{[1
]}

机构：

[1] Islam Azad Lahijan Univ, Dept Agron & Food Technol, Lahijan, Iran

来源：

ASIAN JOURNAL OF CHEMISTRY | 2008年 / 20卷 / 07期

关键词：

antioxidant; extraction method; phenolic compounds; production area; alpha-tocopherol; virgin olive oil;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

In this paper, the effects of the production area and extraction method (traditional and modem process) on virgin olive oil quality were studied. The analysis of alpha-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.

引用

页码：5229 / 5232

页数：4

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