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October 1, 1993International Journal of Food Science & Technology

The effect of refining processes on the total polyphenol and 1,2‐diphenol content of olive oil

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Abstract

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.

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Cite This Study

Cevdet Nergiz (1993) studied this question.

synapsesocial.com/papers/6a96193bd25d43104b359112 https://doi.org/10.1111/j.1365-2621.1993.tb01295.x

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