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The effect of extraction systems on triterpene alcohols and squalene content of virgin olive oil

Cevdet Nergiz, Kübra Ünal

Abstract

Olive oil samples extracted in the laboratory and obtained by different processing systems were analysed. The influence of the extraction systems on triterpene alcohols and squalene content of the oil has been studied. A relationship was also investigated between these compounds and the stability of virgin olive oil. The oil samples extracted in laboratory were accepted as reference

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Key concepts: Squalene, Triterpene, Extraction (chemistry), Olive oil, Chemistry, Chromatography, Food science, Organic chemistry