Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain
作者： Maria Nieves Franco , Teresa Galeano-Díaz , Jacinto Sánchez , Concha De Miguel , Daniel Martín-Vertedor
DOI: 10.5650/JOS.ESS13098
关键词: Phenols 、 Fraction (chemistry) 、 Olive oil 、 Food science 、 Chemistry 、 Polyphenol
摘要: This article reports about the presence of some components minor fraction virgin olive oils, polyphenols and tocopherols, in several VOO varieties from Extremadura. The relationship between both classes compounds oxidative stability oils is also examined. levels total phenols, α, β, γ tocopherols showed significant differences (p 0.90; p 0.85; 0.70; 0.87; p<0.05), all obtained seven It noticeable that α-tocopherol contributed equally to whereas largest contribution was provided by oil phenolic fraction, as it case Carrasquena variety.
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