عنوان مقاله English
In this study three different varieties of olives from Fars Province were chosen and subjected to oil extraction. The varieties are Zard (Iran), Arbeqina (Spain) and Kronaiky (Greek). We harvest their fruit in 4 mounts: Mordad, Shahrivar, Mehr and Aban. In this study changes in the polyphenol composition of the oil extracted from olive fruit by HPLC and oil percent by Soxhlet during the course of maturation is investigated. This work is concerned with the best harvesting point when total polyphenol reaches its maximum concentration. The quantitative and qualitative determinations concerned with the polyphenol composition were carried out on the oil and concluded the maturation of olives depending on the variety played an important role in the polyphenol composition and oil percent of the extracted oils.
کلیدواژهها English
