The effects of extraction methods on major fatty acid composition, antioxidant content and sensory quality in Dan virgin olive oils produced in Syria
published by Damascus University
in 2004
in
and research's language is
العربية
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Abstract in English
This paper describes a study of the influence of extraction system
(centrifugation and pressure system) on the chemical composition and sensory
quality of Dan virgin olive oils produced in Syria. Analysis of the effect of the
extraction system on the values of analytical determination revealed
statistically significant differences (P≤0.05) in a few parameters only, mainly in
antioxidant content and oxidative stability. The results appear to confirm the
influence of the extraction system on the quality of Dan virgin olive oils.
References used
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