Horticulture Research Institute, Agricultural Research Centre Giza, Egypt.
10.21608/ejar.1994.451583
Abstract
Tewenty samples of local olive oils from different location were examined for total polyphenol contents, specific Extinction E 1% at 232 nm and 270nm, peroxide value (Meq/kg oil) and oxidative stability. There was a wide range in the total content (56-460 ppm) , and a poly-phenol good correlation was found between polyphenol content and oxidative stability , this suppose the antioxidant role of polyphenols in olive oils. Vegetation water of olive fruits was extracted by ethyl acetate, and the addition of ethyl acetate extract to refined cotton seed oil inhibited the oxidative deterioration when the oil was stored at 100°C.
KALIL, M. F. (1994). POLYPHENOL CONTENT AND STABILITY OF VIRGIN OLIVE OILS, SEPARATION OF NATURAL ANTIOXIDANT FROM VEGETATION WATER OF OLIVES. Egyptian Journal of Agricultural Research, 72(2), 577-588. doi: 10.21608/ejar.1994.451583
MLA
MONUER F. KALIL. "POLYPHENOL CONTENT AND STABILITY OF VIRGIN OLIVE OILS, SEPARATION OF NATURAL ANTIOXIDANT FROM VEGETATION WATER OF OLIVES", Egyptian Journal of Agricultural Research, 72, 2, 1994, 577-588. doi: 10.21608/ejar.1994.451583
HARVARD
KALIL, M. F. (1994). 'POLYPHENOL CONTENT AND STABILITY OF VIRGIN OLIVE OILS, SEPARATION OF NATURAL ANTIOXIDANT FROM VEGETATION WATER OF OLIVES', Egyptian Journal of Agricultural Research, 72(2), pp. 577-588. doi: 10.21608/ejar.1994.451583
VANCOUVER
KALIL, M. F. POLYPHENOL CONTENT AND STABILITY OF VIRGIN OLIVE OILS, SEPARATION OF NATURAL ANTIOXIDANT FROM VEGETATION WATER OF OLIVES. Egyptian Journal of Agricultural Research, 1994; 72(2): 577-588. doi: 10.21608/ejar.1994.451583
)
View on SCiNiTO