Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 3, 2004, Pages 479-484

  Romero, Concepción ^a   Brenes, Manuel ^a   Yousfi, Khaled ^a   García, Pedro ^a   García, Aranzazu ^a   Garrido, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Cultivar; Packed table olives; Polyphenols; Processing

Indexed keywords

3,4-DIHYDROXYPHENYLETHANOL; 4-HYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; FLAVONOID; HYDROXYTYROSOL; LIGNAN; OLIVE OIL; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; PINORESINOL; POLYPHENOL; POLYPHENOLS; TYROSOL;

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; CULTIVAR; FOOD HANDLING; FOOD PROCESSING; FRUIT; GORDAL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HOJIBLANCA; MANZANILLA; METHODOLOGY; OLIVE; OLIVE TREE; OXIDATION REDUCTION REACTION; PLANT; PROCESSING; SPECIES DIFFERENCE;

OLEACEAE;

EID: 0842306421     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030525l     Document Type: Article

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