Albdady, E. (2023). Assesment of total polyphnol content in virgin olive oil consumed in Egypt. Bulletin of Faculty of Science, Zagazig University, 2023(2), 129-133. doi: 10.21608/bfszu.2022.174886.1206
Eman Ahmed Albdady. "Assesment of total polyphnol content in virgin olive oil consumed in Egypt". Bulletin of Faculty of Science, Zagazig University, 2023, 2, 2023, 129-133. doi: 10.21608/bfszu.2022.174886.1206
Albdady, E. (2023). 'Assesment of total polyphnol content in virgin olive oil consumed in Egypt', Bulletin of Faculty of Science, Zagazig University, 2023(2), pp. 129-133. doi: 10.21608/bfszu.2022.174886.1206
Albdady, E. Assesment of total polyphnol content in virgin olive oil consumed in Egypt. Bulletin of Faculty of Science, Zagazig University, 2023; 2023(2): 129-133. doi: 10.21608/bfszu.2022.174886.1206
Assesment of total polyphnol content in virgin olive oil consumed in Egypt
Physics department, Faculty of Science, Zagazig University, Egypt
Abstract
This study assesses the level of total polyphenol in certain samples of Egyptian Virgin and Extra virgin olive oil by a UV spectrophotometer. A diluted olive oil sample or phenolic standard was blended with acqueous Na2CO3 and Folin-Ciocalteau reagent and the concentrations of total polyphenols were evaluated spectormetrically at 765 nm. the solutions of Gallic acid criterion were utilized to calibrate the system. it was found the concentrations of total polyphenols in the measured olive oil samples varies from 0 to286 mg/kg. It was found that most of concentrations of the analyzed virgin and extra virgin olive oil samples fall within higher total phenolic content. It was found that few numbers of analyzed olive oil samples contain low concentrations of polyphenol content. Since the the beneficial health aspects of virgin or extra virgin olive oil are strongly related to phenol content we recommend there should be quality control on samples with low polyphenol content that are labeled and sold as virgin or extra virgin olive oil
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