Fifty commercial extra virgin olive oils were sampled from five different areas of the Basilicata region and were characterized for their content in polyphenos, tocols, carotenoids and chlorophyll, moieties that play a relevant role in the oil stability but are also important for their nutraceutical activities. The oils resulted to contain very good amount of these compounds and statistical analysis of the analytical data was also conducted by using PCA in order to assess any influence of the origin on the antioxidants composition and levels in the oils.
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content
FAVATI, Fabio;PIETRAFESA, Angiolina;GALGANO, Fernanda;D'ANTUONO, Isabella
2006-01-01
Abstract
Fifty commercial extra virgin olive oils were sampled from five different areas of the Basilicata region and were characterized for their content in polyphenos, tocols, carotenoids and chlorophyll, moieties that play a relevant role in the oil stability but are also important for their nutraceutical activities. The oils resulted to contain very good amount of these compounds and statistical analysis of the analytical data was also conducted by using PCA in order to assess any influence of the origin on the antioxidants composition and levels in the oils.File in questo prodotto:
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