Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)-Reference-Cited by-同舟云学术

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaea L.)

Published:2017 Issue:8 Volume:66 Page:907-915
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Rached Mouna Ben¹,Galaverna Gianni²,Cirlini Martina²,Boujneh Dalenda³,Zarrouk Mokhtar¹,Guerfel Mokhtar¹

Affiliation:

1. Laboratoire de Biotechnologie de l’Olivier, Centre de Biotechnologie de Borj Cédria

2. Department of Food Science, University of Parma, Parco Area delle Scienze

3. Institut de l’Olivier, Station de Sousse, Rue Ibn Khaldoun

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/66/8/66_ess17066/_pdf

Reference47 articles.

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2. 2) Owen, R.W.; Mier, W.; Giacosa, A.; Hull, W.E.; Spiegelhalder, B.; Bartsch, H. Phenolic compounds and squalene in olive oils: The concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chem. Toxicol. 38, 647-659 (2000).

3. 3) Ostlund, R.E. Phytosterols in human nutrition. Annu. Rev. Nutr. 22, 533-549 (2002).

4. 4) Del- Monaco, G.; Officioso, A.; D’Angelo, S.; La Cara, F.; Ionata, E.; Marcolongo, L.; Squillaci, G.; Maurelli, L.; Morana, A. Characterization of extra virgin olive oils produced with typical Italian varieties by their phenolic profile. Food Chem. 184, 220-228 (2015).

5. 5) Taamalli, A.; Roman, D.A.; Zarrouk, M.; Segura-Carretero, A.; Fernandez-Gutierrez, A. Classification of ‘Chemlali’ accessions according to the geographical area using chemometric methods of phenolic profiles analysed by HPLC–ESI-TOF–MS. Food Chem. 132, 561-566 (2012).

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