期刊
FOOD CHEMISTRY
卷 112, 期 3, 页码 733-741出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.06.041
关键词
Tunisian olive varieties; Tataouine region; Virgin olive oil stability; Phenolic compounds; Pigments; Squalene; Oleoculture
资金
- Ministry of High Education, Scientific Research and Technology
- Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Greece
The commercial potential of olive oils from three consecutive crop years, derived from the main autochthonous olive varieties Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat and Dhokar Douirat grown in the and region of Tataounine (Tunisia) was examined with regards to stability and nutrition aspects. Several characteristics such as fatty acid composition, the extremely high phenol-type antioxidant content, and the low levels of green pigments suggested that these oils. the only fat source for the local people, are of promising composition. Efforts to develop commercial products from these varieties could improve antioxidant intake of the local population. The introduction of Good Manufacturing Practices is a prerequisite so that the quality observed for oils obtained by an Abencor system to be achieved also in real life. This can be feasible through appropriate oleoculture, which is often the only viable agricultural activity in remote arid regions such as Tataouine. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据