Influencia del componente genético y el proceso de extracción sobre la fracción esterólica del aceite de oliva virgen y su capacidad antioxidante

  1. Onejda Kyçyk
Supervised by:
  1. José Juan Gaforio Martínez Director
  2. Gabriel Beltrán Maza Director
  3. Antonio Jiménez Márquez Director

Defence university: Universidad de Jaén

Fecha de defensa: 21 February 2014

  1. Fernando Martínez Román Chair
  2. Sebastián Sánchez Villasclaras Secretary
  3. Maria de la Paz Aguilera Herrera Committee member

Type: Thesis

Teseo: 372842 DIALNET lock_openRUJA editor


This thesis is focused on the study of the sterols in virgin olive oil. The objective of this study was to analyse the effect of cultivar , extraction system on oil sterols and their antioxidant capacity . The results obtained showed as the genetic factor produce a great variability on virgin olive oil sterols . Furthermore , has been evaluated the effect of the milling degree and malaxing conditions on sterol fraction. The results highlight how the conditions of preparation of olive paste had a significant effect on sterol content in virgin olive oil. Regard to the antioxidant capacity results have shown, in general, a moderate antioxidant activity of these compounds.