Composition and Nutritional properties of Mediterranean extra-virgin olive oils

E. Tripoli; M. La Guardia; D. Di Majo; S. Giammanco; M. Giammanco

doi:10.4081/jbr.2009.4731

Composition and Nutritional properties of Mediterranean extra-virgin olive oils

https://doi.org/10.4081/jbr.2009.4731

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Vol. 82 No. 1 (2009)

Submitted: September 30, 2014
Accepted: September 30, 2014

Published: January 30, 2009

Extra-virgin olive oil, olive oil nutritional properties, opec acid, polyphenols, tocopherols

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Authors

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.

Tripoli, E., La Guardia, M., Di Majo, D., Giammanco, S., & Giammanco, M. (2009). Composition and Nutritional properties of Mediterranean extra-virgin olive oils. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 82(1). https://doi.org/10.4081/jbr.2009.4731