Journal of Biological Research (Jan 2009)

Composition and Nutritional properties of Mediterranean extra-virgin olive oils

  • E. Tripoli,
  • M. La Guardia,
  • D. Di Majo,
  • S. Giammanco,
  • M. Giammanco

DOI
https://doi.org/10.4081/jbr.2009.4731
Journal volume & issue
Vol. 82, no. 1

Abstract

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Olive oil plays an important role in diet, economy and culture of Mediterranean people. Epidemiological studies have shown a lower incidence in this area. The purpose of this paper was to compare the nutritional properties of Sicilian and Cretan extra-virgin olive oils. Forty Cretan (cultivar: Koroneiki) and forty-six Sicilian olive oil (cultivar: Nocellara del Belice) samples are collected in the crop seasons 2003/04 and 2004/05. We estimate free acidity, peroxide value, UV absorption, total tocopherols and polyphenols amounts.

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