The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil

Autor:	M. C. de la Torre, Eva Gimeno, Ana I. Castellote, R. M. Lamuela-Raventos, M.C. López-Sabater
Rok vydání:	2002
Předmět:	Antioxidant Chemistry medicine.medical_treatment Carotene Ripening General Medicine Analytical Chemistry chemistry.chemical_compound Vegetable oil Botany medicine Ultraviolet light Phenols Tocopherol Peroxide value Food science Food Science
Zdroj:	Food Chemistry. 78:207-211
ISSN:	0308-8146
DOI:	10.1016/s0308-8146(01)00399-5
Popis:	We studied the effects of harvesting and two processing systems (two-phase centrifugation and three-phase centrifugation) on olive oil quality. Oils extracted from high quality olives do not differ in free acidity, peroxide value and ultraviolet light absorption. Nor was the fatty acid composition affected. However, the antioxidant content of the oil was higher from green olives than from ripe olives. On the other hand, we determined that neither extraction method affects the presence of α-tocopherol and β-carotene, however, the phenolic content is higher in the two-phase method due to the addition of lukewarm water that is used to dilute the olive paste.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6c213a1df6f5c976d1092b79443198fc https://doi.org/10.1016/s0308-8146(01)00399-5 Zobrazit plný text záznamu Full Text from ScienceDirect