In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach

@inproceedings{Bajoub2016InDepthTS,
  title={In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach},
  author={Aadil Bajoub and Santiago Medina-Rodriguez and Luc{\'i}a Olmo-Garc{\'i}a and El Amine Ajal and R P Monasterio and Hafida Hanine and Alberto Fernandez-Guti{\'e}rrez and Alegr{\'i}a Carrasco-Pancorbo},
  booktitle={International journal of molecular sciences},
  year={2016}
}
Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of four autochthonous Moroccan cultivars ("Picholine Marocaine", "Dahbia", "Haouzia" and "Menara"), and nine Mediterranean varieties recently introduced in Morocco ("Arbequina", "Arbosana", "Cornicabra", "Frantoio", "Hojiblanca", "Koroneiki", "Manzanilla", "Picholine de Languedoc" and "Picual"), were… CONTINUE READING
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