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Evaluation of phenolic compounds of virgin olive oil cultivars and their pomace as natural antioxidants / Rania Mohamed Elsaid Mohamed ; Supervised Mona Mohamed Abdelmagied , Salah Eldin Hussien Abouraiia , Laila Diaa Eldin Elmahdy

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Rania Mohamed Elsaid Mohamed , 2010Description: 153 P. : charts ; 25cmOther title:
  • تقييم المركبات الفينولية لبعض أصناف زيت الزيتون البكر و الكسب المتبقى كمضادات أكسدة طبيعية [Added title page title]
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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: The virgin olive oils under examination were included kronakii and coratina cultivars. The findings indicate that both cultivars contained 280 and 297 ppm total polyphenols, respectively. The olive pomace from both cultivars contained 105 and 112 ppm, respectively. The major phenolic compounds were found to be tyrosol, hydroxytyrosol, p.coumaric, vanillic acid, cinnamic acid and gallic acid
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Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2010.Ra.E (Browse shelf(Opens below)) Not for loan 01010110053094000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.09.M.Sc.2010.Ra.E (Browse shelf(Opens below)) 53094.CD Not for loan 01020110053094000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

The virgin olive oils under examination were included kronakii and coratina cultivars. The findings indicate that both cultivars contained 280 and 297 ppm total polyphenols, respectively. The olive pomace from both cultivars contained 105 and 112 ppm, respectively. The major phenolic compounds were found to be tyrosol, hydroxytyrosol, p.coumaric, vanillic acid, cinnamic acid and gallic acid

Issued also as CD

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