Abstract
AbstractThe effect of the method of olive oil extraction on the total polyphenol, 1,2‐diphenol content and stability of the oil was studied. The total polyphenol and 12,‐diphenol content of oils extracted in commercial olive oil mills was 60% and 45% lower, respectively, than oil extracted on the laboratory scale. A significant difference was found in total polyphenol content between oils obtained by traditional press systems and new continuous systems. The stability of the industrially extracted oil was considerably lower on account of its reduced phenol content.
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