Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis-Reference-Cited by-同舟云学术

Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

Published:2017 Issue:9 Volume:66 Page:963-971
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Hlima Hajer Ben¹,Ayed Rayda Ben²,Ennouri Karim³,SMAOUI Slim³

Affiliation:

1. Unité de Biotechnologie des Algues, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax

2. Molecular and Cellular Screening Process Laboratory, Center of Biotechnology of Sfax

3. Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/66/9/66_ess17080/_pdf

Reference30 articles.

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2. 2) Delgado-Adámez, J.; Nieves Franco Baltasar, M.; Ayuso Yuste, M.C.; Martín-Vertedor, D. Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds. J. Oleo Sci. 63, 55-65 (2014).

3. 3) Franco, M.N.; Galeano-Diaz, T.; Sanchez, T.; De Miguel, C.; Martin-Vertedor, T. Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the South-West of Spain. J. Oleo Sci. 63, 15-125 (2014).

4. 4) Talhaoui, N.; Gómez-Caravaca, A.M.; Leon, L.; de la Rosa, R.; Fernandez-Gutierrez, A.; Segura-Carretero, A. Pattern of variation of fruit traits and phenol content in olive fruits from six different cultivars. J. Agric. Food Chem. 63, 10466-10476 (2015).

5. 5) Ammar, S.; Zribi A.; Ben Mansour, A.; Ayadi, M.; Abdelhedi, R.; Bouaziz, M. Effect of processing systems on the quality and stability of Chemlali olive oils. J. Oleo Sci. 63, 311-323 (2014).

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