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The effect of refining processes on the total polyphenol and 1,2‐diphenol content of olive oil
Author(s) -
NERGÍZ CEVDET
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01295.x
Subject(s) - refining (metallurgy) , polyphenol , chemistry , phenols , olive oil , food science , crude oil , organic chemistry , antioxidant , petroleum engineering , engineering
Summary The effect of commerical olive oil refining processes on the total polyphenol and 1,2‐diphenol content of the oil was investigated. the mean losses of total polyphenols and 1,2‐diphenols of the crude oils were 84‐87% and 79‐88% respectively. There was no difference between the chemical and physical refining processes in reducing phenols in the oil samples.