Evolution of chlorophyllian pigments, minor compounds and sterolic fraction extracted from oil of 'chemlali' variety during maturity

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 571-574

  Lazzez, A ^a   Cossentini, M ^a   Khlif, M ^b  

^a University of Sfax   (Tunisia)

^b INSTITUT DE L OLIVIER   (Tunisia)

Author keywords

Chemlali; Chlorophyllian pigments; Maturity; Minor compounds; Sterolic fraction

Indexed keywords

EID: 10044288709     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.119     Document Type: Conference Paper

References (5)

1. Degreyt, W.I. 1998. Effect of physical refining on selected minor components in vegetable oils. 6-8.
2. Gandul-Rojas, B. and Minguez-Mosquera, M.I. 1996. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J. Am. Oil Chem. Soc.72 : 31-39.
3. I.U.P.A.C. 1979. Méthodes d'analyse des corps gras. p. Edit. ITERG Bordeaux.
4. Trigui, A. and Khlif, M. 1993. Le patrimoine oléicole du Sud tunisien potentialité et perspective d'avenir. 6èmes journées de la Société des Sciences Naturelles de Tunisie (Nabeul-Tunisie). 3p et annexe.
5. Wolff, J. P. 1968. Manuel d'analyse des corps gras. Edit. Azoulay. Paris. 186-440.