Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

The high oxidative stability of virgin olive oil is related to its high monounsaturated/polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this paper, the isolation of phenolic compounds from virgin olive oil from several Algerian varieties was te...

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Bibliographic Details
Main Authors:	M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2013-06-01
Series:	Grasas y Aceites
Subjects:	algerian varieties chemical composition phenolic compounds virgin olive oil
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1433

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