From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

@inproceedings{Talhaoui2016FromOF,
  title={From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions},
  author={Nassima Talhaoui and Ana Mar{\'i}a G{\'o}mez-Caravaca and Lorenzo Le{\'o}n and Ra{\'u}l De la Rosa and Alberto Fernandez-Guti{\'e}rrez and Antonio Segura-Carretero},
  booktitle={International journal of molecular sciences},
  year={2016}
}
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil (EVOO). The composition of phenolic compounds in EVOO is related to the initial content of phenolic compounds in the olive-fruit tissues and the activity of enzymes acting on these compounds during the industrial process to produce the oil. In this work, the phenolic composition was studied in six major cultivars grown in the same orchard under the same agronomical and environmental conditions in… CONTINUE READING
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