Characterization of olive oil obtained from whole fruit and fruit flesh of cultivar: Kaissy grown in Syria

Characterization of olive oil obtained from whole fruit and fruit flesh of cultivar: Kaissy grown in Syria

The quality of extra virgin olive oils (EVOO) from whole fruits and fruit flesh of Kaissy olive (Olea europaea) cultivar was investigated in this study. Acid value (AV), peroxide value (PV), iodine value (IV), specification number (SV), Thiobarbituric acid (TBA) value, phenol content, refractive ind...

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Bibliographic Details
Main Authors: Mahfouz AL-BACHIR, Thanaa AL-Haddad
Format: Article
Language:English
Published: Galati University Press 2016-12-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
Olive oil
Storage time
Phenolic contents
Acidity
Peroxide
Syria
Online Access:http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/7%20Al-Bachir%20and%20Al%20Haddad.pdf

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