Effects of cultivars and location on quality, phenolic content and antioxidant activity of extra-virgin olive oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 1, 2013, Pages 103-111

  Baiano, Antonietta ^a   Terracone, Carmela ^a   Viggiani, Ilaria ^a   Nobile, Matteo Alessandro Del ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Antioxidants; Cultivar; Extra virgin olive oil; Location; Phenolic compounds

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANTS; CULTIVAR; EXTRA VIRGIN OLIVE OIL; HOMOGENEOUS GROUP; MULTI VARIATE ANALYSIS; OLIVE OIL; PEROXIDE VALUE; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; QUALITY CHARACTERISTIC; THREE PHASE SYSTEM; TOTAL PHENOLIC CONTENT;

AGENTS; CULTIVATION; LOCATION; PLANTS (BOTANY); SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; VEGETABLE OILS;

PHENOLS;

OLEACEAE;

EID: 84872286258     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2141-8     Document Type: Article

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