Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Author:

Ammar Sonda,Zribi Akram,Mansour Amir Ben,Ayadi Mohamed,Abdelhedi Ridha,Bouaziz Mohamed

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference33 articles.

1. 1) Bakhouche, A.; Lozano-Sanchez, J.; Beltran-Debon, R.; Joven, J.; Segura-Carretero, A.; Fernandez-Gutierrez, A. Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia. Food. Res. Inter. 50, 401-408 (2013).

2. 2) Bouaziz, M.; Sayadi, S.; Isolation and evaluation of antioxidants from leaves of a Tunisian cultivar olive tree. Eur. J. Lipid Sci. Technol. 107, 497-504 (2005).

3. 3) Bouaziz, M.; Feki, I.; Ayadi, M.; Jemai, H.; Sayadi, S. Stability of refined olive oil and olive pomace oil added by phenolic compounds from olive leaves. Eur. J. Lipid Sci. Technol. 112, 21-24 (2010).

4. 4) Tura, D.; Gigliotti, C.; Pedo, S.; Failla, O.; Bassi, D. ; Serraiocco, A. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability. Sci. Hortic. 112, 108-119 (2007).

5. 5) Gargouri, B.; Ammar, S.; Zribi, A.; Ben Mansour, A.; Bouaziz, M. Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils. Acta. Physiol Plant. 35, 2801-2812 (2013).

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