Useful
The influence of technological processes and olive ripeness on the antioxidant content of virgin olive oil
Sample Clasification
Group A= green olives and 2 phase centrifugation
Group B= mature olives and 2 phase centrifugation
Group C= green olives and 3 phase centrifugation
Group D= mature olives and 3 phase centrifugation
- Virgin olive oils â-carotene content
- Virgin olive oils á-tocoferol content
- Virgin olive oils phenolic content
Conclusions:
1.Virgin olive oil from green olives had a higher content of antioxidants, particularly phenolic compounds and â-carotene, than olive oil from mature olives.
2. Preservation of the phenolic content of olives is better achieved when olives are processed by the 2 phase centrifugation method than by 3 phase centrifugation method.
Gimeno E et al. Food Chemistry 2002; 78: 207-211
