Olive oil and quality

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 667-670

  Chimi, H ^a  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Hydroperoxydes of linoleic acid; Natural phenolic compounds; Olive oil autoxidation; Peroxyl radical scavenger; Quality

Indexed keywords

EID: 84879471186     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.142     Document Type: Conference Paper

References (5)

1. COI, 1998. Norme commerciale applicable à l'huile d'olive et à l'huile de grignons d'olive. COI/NC n°2/Rév.8, 1-17.
2. Chimi, H., Rahmani, M., Cillard, J. andCillard,P. 1990. Autoxidation of olive oil : The effect of phenolic compounds,Rev. Fr. des Corps Gras, 37,363-367.
3. Chimi, H., Sadik, A., Le Titour, B. and Rahmani, M 1988. Contribution à l'étude comparative des pouvoirs antioxydants des polyphenols dans l'huile d'olive, Rev. Fr. des Corps Gras, 35,339-344.
4. Chimi,H., Cillard, J.,Cillard, P. and Rahmani, M. 1991. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidats. J. Am. Chem. Soc., 68,307-312.
5. Frankel N.E.,1999. Multiple functions and mechanisms of flavonoid antioxidants in foods and biological systems. Oral communication in congress of bio-flavonoids and polyphenols in health and disease. SFRR Europe Winter Meeting. December 2-5, Dinard-France .