Technological factors affecting sterols in Australian olive oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 1, 2012, Pages 29-39

  Guillaume, Claudia ^a   Ravetti, Leandro ^a   Ray, Debashree Lala ^b   Johnson, Joshua ^b  

^a Modern Olives Laboratory Services   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

Author keywords

Fats; Oils

Indexed keywords

FRUIT SIZE; GENETIC FACTORS; HEALTH BENEFITS; INDIVIDUAL COMPONENTS; INTERNATIONAL STANDARDS; OILS; OLIVE OIL; TECHNOLOGICAL FACTORS; TOTAL CONTENT; TRITERPENES;

FRUITS; LIPIDS; OILS AND FATS; VEGETABLE OILS;

ALCOHOLS;

EID: 84855995662     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1883-z     Document Type: Article

References (11)

1. Ranalli A, Angerosa F (1996) Integral centrifuges for olive oil extraction. The qualitative characteristics of products. JAOCS 73(4):417-422 (Pubitemid 126547276)
2. Koutsaftakis A et al (1999) Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils. JAOCS 76(12):1477-1481 (Pubitemid 30549860)
3. Aparicio R, Luna G (2002) Characterisation of monovarietal virgin olive oils. Eur J Lipid Sci Technol 104(2002):614-627 (Pubitemid 35341976)
4. Ranalli A et al (2002) Sterol and alcohol components of seed, pulp and whole olive fruit oils. Their use to characterise olive fruit variety by multivariates. J Sci Food Agric 82:854-859 (Pubitemid 34589476)
5. Boskou D et al (2006) Olive oil: chemistry and technology. AOCS Monograph Series on Oilseeds, Illinois
6. Mailer R (2007) The natural chemistry of Australian extra virgin olive oil. Rural Industries Research and Development Corporation, Canberra
7. Ravetti L (2006) Horticultural review of Australian olive industry. Australian Olive Association Field Days, Canberra
8. Abencor Olive Analysing System Manuals: Hammer Mill, Thermo-Mixer and Centrifuge MC2, Ingenieria y Sistemas, S.L.
9. Paganuzzi V (1987) Utilidad de la determinación de esteroles y eritrodioles para individualizar el origen de los aceites de oliva vírgenes por métodos quimiométricos. Olivae 16:19-22
10. Aparicio R, Morales M, Alonso V (1997) Authentication of European virgin olive oils by their chemical compounds, sensory attributes and consumers' attitudes. J Agric Food Chem 45:1076-1083 (Pubitemid 127476871)
11. International Olive Council. (2006). Trade standard applying to olive oils and olive pomace oils. Madrid, Spain. Available online at: http://www.internationaloliveoil.org/