Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 743-754

  Baccouri, Olfa ^a   Guerfel, Mokhtar ^a   Baccouri, Bechir ^a   Cerretani, Lorenzo ^b   Bendini, Alessandra ^b   Lercker, Giovanni ^b   Zarrouk, Mokhtar ^a   Daoud Ben Miled, Douja ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidants; Composition; Irrigation; Oxidative stability; Ripening stage; Tunisian varieties; Virgin olive oil

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; PIGMENT; RAIN; SECOIRIDOID; SQUALENE; TOCOPHEROL DERIVATIVE; TRIACYLGLYCEROL;

AGRONOMY; ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; FRUIT RIPENING; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IRRIGATION (AGRICULTURE); LIPID COMPOSITION; NONHUMAN; OXIDATION; QUALITATIVE ANALYSIS; QUALITY CONTROL; QUANTITATIVE ANALYSIS; TECHNOLOGY; TUNISIA; WATER SUPPLY;

OLEACEAE;

EID: 41549099138     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.034     Document Type: Article

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