Influence of oil variety and harvest time on the hydroxytyrosol, tyrosol, secoiridoids and odiphenols content of Extra Virgin Olive oil

• María José Vázquez Bernárdez ^[1] ; Wenceslao Moreda Martino ^[2] ; César Prado Fernández ^[1]
  1. [1] Colegio de San Francisco de Paula
  2. [2] Interntional Oil council and Eurpean comission.
• Localización: MoleQla: revista de Ciencias de la Universidad Pablo de Olavide, ISSN-e 2173-0903, Nº. 22, 2016
• Idioma: inglés
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• Resumen

  • Olive oil is a key product of our Mediterranean climate. Owing to its chemical composition, it provides excellent health benefits to its consumers. Hence, nowadays, it is of the upmost importance for scientists to determine the factors that influ ence its concentration in beneficial chemical compounds and the extent of their influence. In this investigation the influence of harvesting time and variety of olive oil was studied in terms of phenolic concentration. All varieties were evaluated and opt imal harvest dates were associated for each variety in terms of greatest concentration of beneficial phenolic compounds