Evaluation of Changes in Phenolic Compounds of Two Varieties of Olives during the Course of Maturation
Subject Areas : food microbiology
S. Z.
Bolandnazar
1
(M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. H.
Hoseini
2
(Assistant Professor of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.
Servili
3
(Professor of Nutrition Department, Peruja University, Peruja, Italy.)
M.
Ghavami
4
(Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Keywords:
Abstract :
Anon. (2009). IOC Standard Method.
Aparicio, R. & Luna, G. (2002). Characterization of monovarietal virgin olive oil. European Journal of Lipid Science and Technology, 104, 614–627.
Boland Nazar, S. Z., Servili, M., Ghavami, M., Hosseini, S. E. & Safafar, H. (2012). Evaluation of changes in fatty acid composition in three different varieties of olives during the course of maturation, Journal of Food Biosciences and Technology, 2.
Boskou, D. (2009). Olive Oil: Minor constituents and health, Ed.1st, Chapter 3, CRC PRESS, pp.12-36.
Bouaziz, M., Chamkha, M. & Sayadi, S. (2004). Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia. J Agric Food Chem., 52, 17, 5476-5481.
Cerretani, L., Bendini, A., Rotondi, A., Mari, M., Lercker, G. & Gallina, T. (2004). Prog Nutr., 6, 50-56.
Fuller, C. J & Jialal, L. (1994). Effects of antioxidants and fatty acids on low-density-lipoprotein oxidation. Am J Clin Nutr., 60, 6, 1010-1013.
Hui, Y. H. (2007). Bailey’s industrial oils and fats products. John Wiley and sons, Inc., publication, Vol. 5, sixth edition.
Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Spiegelhalder, B. & Bartsch, H. (2000). The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. Eur. J. Cancer., 36,1235–1247.
Rotondi, A., Bendini, A., Cerretani, L., Mari, M., Lercker, G. & Toschi, T. G. (2004). Effect of olive ripening degree on the oxidative stability and organoleptic properties of Cv. Nostrana di Brisighella extra virgin olive oil. Journal of Agricultural and Food Chemistry, 52, 3649-3654.
