The effect of refining processes on the total polyphenol and 1,2‐diphenol content of olive oil
Articles > Article · 1993
Authors: CEVDET NERGÍZ
International Journal of Food Science & Technology, International, 1993, vol 28, pp 461-464
DOI: 10.1111/j.1365-2621.1993.tb01295.x
Summary
Summary The effect of commerical olive oil refining processes on the total polyphenol and 1,2‐diphenol content of the oil was investigated. the mean losses of total polyphenols and 1,2‐diphenols of the crude oils were 84‐87% and 79‐88% respectively. There was no difference between the chemical and physical refining processes in reducing phenols in the oil samples.