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.
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]
The chemical composition of Italian virgin olive oils
Pierfrancesco Deiana;Maria Rosaria Filigheddu;Sandro Dettori;Mario Santona
2021-01-01
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
