Publication Date:
2021
Short description:
The chemical composition of Italian virgin olive oils / Deiana, Pierfrancesco; Filigheddu, Maria Rosaria; Dettori, Sandro; Culeddu, Nicola; Dore, Antonio; Giovanna Molinu, Maria; Santona, Mario. - (2021), pp. 51-62. [10.1016/B978-0-12-819528-4.00033-X]
abstract:
Among the genetic, agronomic, technological, microbiological, and environmental influencing factors on the composition and quality of oils, the variety is recognized as predominant. For this reason, in this chapter, we will discuss the great variability of Italian VOO composition by monovarietal data. The aim is to offer a framework for the most important Italian cultivars about the VOO content of fatty acids, polyphenols, tocopherols, squalene, and sterols as chemical compounds with important effects for human health and disease prevention.
Iris type:
2.1 Contributo in volume (Capitolo o Saggio)
Keywords:
Fatty acids; Growing area; Italian varieties; Polar phenols; Squalene; Sterols; Tocopherols
List of contributors:
Deiana, Pierfrancesco; Filigheddu, Maria Rosaria; Dettori, Sandro; Culeddu, Nicola; Dore, Antonio; Giovanna Molinu, Maria; Santona, Mario
Book title:
Olives and Olive Oil in Health and Disease Prevention