Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/43160

TítuloEvaluation of Tunisian olive oils from different cultivars
Autor(es)Slim, Souihli
Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José A.
Oueslati, Souheib
Peres, António M.
Data9-Nov-2016
EditoraSociedade Portuguesa de Química (SPQ)
CitaçãoSlim, Souihli; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Oueslati, Souheib; Peres, António M., Evaluation of Tunisian olive oils from different cultivars. Livro de Resumos do XXII Encontro Luso-Galego de Química. Bragança, Portugal, Nov. 9-11, 130, 2016. ISBN: 978-989-8124-17-3
Resumo(s)[Excerpt] Olive oil is a highly appreciated food product due to sensory and healthy attributes, being quite prone to frauds. So, physicochemical evaluation of olive oils is legally required. In this study, 43 olive oil samples produced in Tunisia from different olive cultivars (groups: Sahli cv – 11 samples; Chetoui cv- 26 samples; and, Other cvs – 4 samples including Leguim cv and Arbequina cv) were physicochemically evaluated taking into account: (i) free acidity (FA), K232 and K270 extinction coefficients, K, and, peroxide values (PV), required for quality level classification (i.e., extra-virgin, virgin and lampante olive oil: EVOO, VOO and LOO); and (ii) other useful data for olive oil overall characterization (total phenols (TP); antioxidant capacity (DPPH); and, oxidative stability (OS)). Based on the levels found for FA, PV and extinction coefficients (K232, K270 and K), the 43 olive oils were classified as: EVOO (4 samples), VOO (5 samples) and LOO (33 samples). [...]
TipoconferenceAbstract
URIhttp://hdl.handle.net/1822/43160
ISBN978-989-8124-17-3
Arbitragem científicayes
AcessoopenAccess
Aparece nas coleções:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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