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- Ait Chabane, Fadila, et al. Show all 5 Authors
- Food control 2020 v.111 pp. 107059
- 2,2-diphenyl-1-picrylhydrazyl; acidity; antioxidant activity; cluster analysis; cultivars; fatty acids; fermentation; free radicals; oils; olives; peroxide value; principal component analysis; tocopherols; variance; washing
- ... This work aimed to study the effect of different steps of Spanish-style processing (raw olives, lye treatment, washing, and fermentation) on the oil quality index (Acidity, peroxide value (PV) and extinction coefficient UV at 232 nm and 270), fatty acids, phenols, tocopherols, hexanal and nonanal compounds, and antioxidant activity of the lipid fraction of green Sigoise and Azzeradj cultivar. Prin ...