The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar ‘Roghiani’, from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P ≤ 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC...
This study aims to map the total antioxidant capacity (TAC) of 50 Greek olive oil samples from the 2...
U ovoj tezi, uz pomoć literaturnih podataka prezentovano je geografsko poreklo masline i maslinovog ...
Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of...
The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant ca...
The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant ca...
A study on the characterization of virgin olive oils from wild olives (Olea europaea L. subsp. oleas...
Consumption of virgin olive oil (VOO) is highly recommended due to its human health benefits. Brazil...
Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingre...
In this study, eighteen olive varieties, originating from Spain, France, Italy, Greece and Algeria, ...
Two varieties of olive fruit (“Morisca” and “Carrasqueña”), in different ripening stages, have been ...
Work was carried out on the characterization of monovarietal virgin olive oils (VOO) from Tunisia a...
This work showed some peculiarities of fatty acids profile of nine olive cultivars cultivated in a t...
Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive culti...
Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region o...
Several compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin o...
This study aims to map the total antioxidant capacity (TAC) of 50 Greek olive oil samples from the 2...
U ovoj tezi, uz pomoć literaturnih podataka prezentovano je geografsko poreklo masline i maslinovog ...
Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of...
The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant ca...
The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant ca...
A study on the characterization of virgin olive oils from wild olives (Olea europaea L. subsp. oleas...
Consumption of virgin olive oil (VOO) is highly recommended due to its human health benefits. Brazil...
Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingre...
In this study, eighteen olive varieties, originating from Spain, France, Italy, Greece and Algeria, ...
Two varieties of olive fruit (“Morisca” and “Carrasqueña”), in different ripening stages, have been ...
Work was carried out on the characterization of monovarietal virgin olive oils (VOO) from Tunisia a...
This work showed some peculiarities of fatty acids profile of nine olive cultivars cultivated in a t...
Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive culti...
Extra virgin olive oil was produced from olives of the two main varieties cultivated in the region o...
Several compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin o...
This study aims to map the total antioxidant capacity (TAC) of 50 Greek olive oil samples from the 2...
U ovoj tezi, uz pomoć literaturnih podataka prezentovano je geografsko poreklo masline i maslinovog ...
Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of...