Bitterness, natural antioxidants and quality indices of virgin olive oil from different growing areas
Abstract: The purpose of this investigation was to study different in the bitterness (K225), natural antioxidant (total polyphenol, orthodiphenol, α- tocopherol, chlorophenoll and carotenoid ) andquality indices (free fatty acids, peroxide value, spectrophotometric K232 and K270, organoleptic testes, color, oxidative stability) of virgin olive oil from Kornona;ii verity cultivated in different olive growing areas in Egyptnamely Giza, El-Sharkia, and El-Arish were determined. Phenolic compounds were analyzed by HPLC (high performance liquid chromatography).
Results showed that significant different 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.
Publication year 2008
Pages 423-436
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
External authors (outside ARC)
    Amany Mohamed Basiouny Oil and fats Research Department – Food Technology Research Institute
    Shaker Mohamed Araffat Oil and fats Research Department – Food Technology Research Institute
Agris Categories Food science and technology
AGROVOC
TERMS		 Antioxidants. Olive oil.
Publication Type Researsh & Applied Activities
↑