Phenolic content and antioxidant activity of olive extracts

Food Chemistry

Volumn 73, Issue 1, 2001, Pages 73-84

  McDonald, Suzy ^a   Prenzler, Paul D ^a   Antolovich, Michael ^a   Robards, Kevin ^a  

^a CHARLES STURT UNIVERSITY   (Australia)

Author keywords

Antioxidant; Mass spectrometry; Olive; Phenolic compounds

Indexed keywords

ACTEOSIDE; ASCORBIC ACID; AURANTIIN; BENZOIC ACID DERIVATIVE; CAFFEIC ACID; CHLOROGENIC ACID; CINNAMIC ACID; COUMARIC ACID; FLAVONOID; GALLIC ACID; NARINGENIN; OLIVE OIL; PHENOL DERIVATIVE; PHYCOERYTHRIN; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; BEVERAGE; CHEMICAL ANALYSIS; EXTRACTION; FLUORESCENCE; FOOD ANALYSIS; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY;

EID: 0035119007     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00288-0     Document Type: Article

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