Open AccessComposition and Nutritional properties of Mediterranean extra-virgin olive oils
Author(s) -
E Tripoli,
Maurizio La Guardia,
Danila Di Majo,
S Giammanco,
Marco Giammanco
Publication year - 2009
Publication title -
journal of biological research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 6
eISSN - 2284-0230
pISSN - 1826-8838
DOI - 10.4081/jbr.2009.4731
Subject(s) - olive oil , sicilian , cultivar , mediterranean diet , mediterranean climate , olive trees , biology , crop , polyphenol , food science , horticulture , botany , agronomy , ecology , medicine , linguistics , biochemistry , pathology , antioxidant , philosophy
Olive oil plays an important role in diet, economy and culture of Mediterranean people. Epidemiological studies have shown a lower incidence in this area. The purpose of this paper was to compare the nutritional properties of Sicilian and Cretan extra-virgin olive oils. Forty Cretan (cultivar: Koroneiki) and forty-six Sicilian olive oil (cultivar: Nocellara del Belice) samples are collected in the crop seasons 2003/04 and 2004/05. We estimate free acidity, peroxide value, UV absorption, total tocopherols and polyphenols amounts