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Olive Oil Composition: Green vs. Ripe Olives by moi moi is a document available to read on EtoBox.
The study investigates the fatty acid and phenolic profiles of olive oil from green unripe and purple ripe olives (Olea ferruginea) harvested in Balochistan, Pakistan. Results indicate that the oil from green olives is richer in monounsaturated fatty acids and total phenolics compared to that from ripe olives, with significant variations in tocopherol content as well. The findings highlight the impact of ripening on the chemical composition of olive oil, suggesting that olive maturity is crucial for oil qua
- Author
- moi moi
- Language
- EN