THE EFFECT OF REFINING PROCESSES ON THE TOTAL POLYPHENOL AND 1,2-DIPHENOL CONTENT OF OLIVE OIL

Authors
NERGIZ C
Citation
C. Nergiz, THE EFFECT OF REFINING PROCESSES ON THE TOTAL POLYPHENOL AND 1,2-DIPHENOL CONTENT OF OLIVE OIL, International journal of food science & technology, 28(5), 1993, pp. 461-464
Citations number
16
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
28
Issue
5
Year of publication
1993
Pages
461 - 464
Database
ISI
SICI code
0950-5423(1993)28:5<461:TEORPO>2.0.ZU;2-E
Abstract
The effect of commerical olive oil refining processes on the total pol yphenol and 1,2-diphenol content of the oil was investigated. The mean losses of total polyphenols and 1,2-diphenols of the crude oils were 84-87% and 79-88% respectively. There was no difference between the ch emical and physical refining processes in reducing phenols in the oil samples.