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Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas [electronic resource].

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Basuny, Amany M

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Language: English Summary language: Arabic Description: p.423-436Other title:

دليل المرارة و مضادات الاكسدة الطبيعية و خصائص الجودة في زيت الزيتون البكر من مناطق نمو مختلفة [Added title page title]

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Journal of biological chemistry and environmental sciences, 2008 v. 3 (2) Part III [electronic resource].

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In: Journal of Biological Chemistry and Environmental Sciences 2008.v.3(2)IIISummary: The purpose of this investigation was to study differences in the bitterness (K225), natural antioxidant (total polyphenol, orthodiphenol, α-tocopherol, chlorophyll and carotenoid) and quality indices (free fatty acids, peroxide value, spectrophotometric K232 and K270, organoleptic testes, color, oxidative stability) of virgin olive oil from koronakii variety cultivated in different olive growing areas in Egypt namely Giza, EL-Sharkia, and EL-Arish were determined. Phenolic compounds were analyzed by HPLC (high performance liquid chromatography). Results showed that significant differences between olive oil samples extracted from Koronakii variety cultivated in the three different growing areas. Virgin olive oil extracted from EL-Arish region showed higher concentration of natural antioxidants. Key words: Virgin olive oil, natural antioxidants, phenolic compound, bitterness, growing areas.

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The purpose of this investigation was to study differences in the bitterness (K225), natural antioxidant (total polyphenol, orthodiphenol, α-tocopherol, chlorophyll and carotenoid) and quality indices (free fatty acids, peroxide value, spectrophotometric K232 and K270, organoleptic testes, color, oxidative stability) of virgin olive oil from koronakii variety cultivated in different olive growing areas in Egypt namely Giza, EL-Sharkia, and EL-Arish were determined. Phenolic compounds were analyzed by HPLC (high performance liquid chromatography). Results showed that significant differences between olive oil samples extracted from Koronakii variety cultivated in the three different growing areas. Virgin olive oil extracted from EL-Arish region showed higher concentration of natural antioxidants. Key words: Virgin olive oil, natural antioxidants, phenolic compound, bitterness, growing areas.

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