Composition and Nutritional properties of Mediterranean extra-virgin olive oils | Zendy

E Tripoli | Zendy; M. La Guardia | Zendy; Danila Di Majo | Zendy; S Giammanco | Zendy; Marco Giammanco | Zendy

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Composition and Nutritional properties of Mediterranean extra-virgin olive oils

Author(s) -

E Tripoli,

M. La Guardia,

Danila Di Majo,

S Giammanco,

Marco Giammanco

Publication year - 2009

Publication title -

journal of biological research - bollettino della società italiana di biologia sperimentale

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 , mediterranean diet , cultivar , mediterranean climate , olive trees , crop , polyphenol , biology , food science , horticulture , agronomy , medicine , ecology , philosophy , linguistics , biochemistry , antioxidant , pathology

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

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