A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
J. Agr. Sci. Tech
This study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (Leccino and Frantoio cultivars). Results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. Acid values of virgin Frantoio and processed Leccino were 0.78 and 0.18 mg KOH/g oil, with peroxide values (PV) of 8.74 and 6.03 meq O 2 /kg oil, respectively. Virgin Leccino had the highest oxidativefatcat:fxgxa3masbgdfbfjvz3e4lhq3y