Lipids present in olive skin

International Journal of Food Science and Technology

Volumn 37, Issue 5, 2002, Pages 523-526

  Milosevic, Jelena ^a   Ashton, David S ^a   Cocksedge, Michael J ^a  

^a UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

Fatty acids; Gas chromatography

Indexed keywords

OLIVE SKIN;

FATTY ACIDS; GAS CHROMATOGRAPHY; NUTRITION; OILS AND FATS; OLEIC ACID;

LIPIDS;

EID: 0036074854     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00609.x     Document Type: Article

References (5)

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2. Mamedova, M.E. & Aslanov, S.M. (1991). Fatty acid composition of neutral lipids of seeds of different kinds of Olea europaea. Khimiya Prirodnykh Soedinenii, 5, 714-715.
3. Metcalfe, L.D. & Schmitz, A.A. (1961). The rapid preparation of fatty acid esters for gas Chromatographic analysis. Analytical Chemistry, 33, 363-364.
4. Perrin, J.L. (1992). Minor components and natural antioxidants in olives and olive oil. Revue Francaise Des Corps Grass, 39, 25-32.
5. Ryan, D. & Robards, K. (1998). Phenolic compounds in olives. Analyst, 123, r31-r44.