Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds

@inproceedings{Jiang2005CharacteristicsOS,
  title={Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds},
  author={Liqin Jiang and Tomoko Yamaguchi and Hitoshi Takamura and Teruyoshi Matoba},
  year={2005}
}
The fatty acid composition, total phenol content and tocopherol content of olive oils from Shodo Island of Japan were analyzed for different varieties, maturation stages and extraction methods. Radical-scavenging activity of olive oils was also determined spectrophotometrically by measuring the disappearance of 1,1-diphenyl-2-picrylhydrazyl radical at 517nm. The differences in fatty acids composition, total phenol and tocopherol content in virgin olive oils were not great among the varieties… CONTINUE READING

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