EVALUATION OF PHENOLIC COMPOUNDS AND TOCOPHEROLS CONTENT IN SOME TRADE IRANIAN OLIVE OILS BY HPLC

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FAHIM DANESH M.; GHAVAMI MEHRDAD; HEMASI A.H.; ABROUMAND P.

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Journal: Journal of food science and technology Year:2008 | Volume:5 | Issue:3 Page(s): 53-59

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Title

EVALUATION OF PHENOLIC COMPOUNDS AND TOCOPHEROLS CONTENT IN SOME TRADE IRANIAN OLIVE OILS BY HPLC

Author(s)

FAHIM DANESH M. | GHAVAMI MEHRDAD | HEMASI A.H. | ABROUMAND P. | Issue Writer Certificate

Keywords

HPLCQ2

TOCOPHEROLQ2

POLYPHENOLQ3

OLIVE OILQ2

Abstract

The amount and composition of TOCOPHEROLs and phenols, two main naturalantioxidants in OLIVE OIL, have been evaluated and analysed by HPLC in seven different brands of Iranian OLIVE OIL.Results showed that phenol and TOCOPHEROL amounts In Iran, because of long time and high temperature of malaxation and also type of extraction or even type of variety, POLYPHENOLs and TOCOPHEROLs content of Iranian OLIVE OIL are low and were put on the category of low POLYPHENOL OLIVE OILs and seems they don’t have nutritional value as virgin OLIVE OIL.

Cites

ANTIOXIDANT AND ANTICARCINOGEIC PROPERTIES OF RAW OLIVE OIL, AS WELL AS THOSE PURIFIED AND HEAT AND LIGHTED TREATED BY AMES TEST

References

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APA: Copy

FAHIM DANESH, M., GHAVAMI, MEHRDAD, HEMASI, A.H., & ABROUMAND, P.. (2008). EVALUATION OF PHENOLIC COMPOUNDS AND TOCOPHEROLS CONTENT IN SOME TRADE IRANIAN OLIVE OILS BY HPLC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(3), 53-59. SID. https://sid.ir/paper/72423/en

Vancouver: Copy

FAHIM DANESH M., GHAVAMI MEHRDAD, HEMASI A.H., ABROUMAND P.. EVALUATION OF PHENOLIC COMPOUNDS AND TOCOPHEROLS CONTENT IN SOME TRADE IRANIAN OLIVE OILS BY HPLC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(3):53-59. Available from: https://sid.ir/paper/72423/en

IEEE: Copy

M. FAHIM DANESH, MEHRDAD GHAVAMI, A.H. HEMASI, and P. ABROUMAND, “EVALUATION OF PHENOLIC COMPOUNDS AND TOCOPHEROLS CONTENT IN SOME TRADE IRANIAN OLIVE OILS BY HPLC,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 53–59, 2008, [Online]. Available: https://sid.ir/paper/72423/en

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