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Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, and Nocellara Del Belice) varieties

Vincenzo Sicari, Mariarosaria Leporini, Angelo Maria Giuffrè, Francesca Aiello, Tiziana Falco, Maria Teresa Pagliuso, Amalia Ruffolo, Antonella Reitano, Rosa Romeo, Rosa Tundis, Monica Rosa Loizzo

2020Journal of Food Measurement & Characterization26 citationsDOI

Topics & Concepts

Olive oilGallic acidFood scienceCultivarABTSPhenolsAntioxidantMediterranean dietBiologyHorticultureChemistryBotanyDPPHBiochemistryMedicinePathologyEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesNatural Products and Biological Research
Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, and Nocellara Del Belice) varieties | Litcius