The use of polyphenolic extract, purified hydroxytyrosol and 3,4-dihydroxyphenyl acetic acid from olive mill wastewater for the stabilization of refined oils: A potential alternative to synthetic antioxidants

Food Chemistry

Volumn 93, Issue 2, 2005, Pages 197-204

  Fki, Ines ^a   Allouche, Noureddine ^a   Sayadi, Sami ^a  

^a CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

Author keywords

Antioxidants; Olive mill waste water; Phenolic compounds; Refined oils

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3,4 DIHYDROXYPHENYLACETIC ACID; 4 HYDROXYPHENYLACETIC ACID; ANTIOXIDANT; BETA CAROTENE; BUTYLATED HYDROXYANISOLE; FOOD ADDITIVE; FREE RADICAL; HYDROXYTYROSOL; LINOLEIC ACID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; SCAVENGER; TYROSOL;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; DRUG EFFECT; DRUG IDENTIFICATION; DRUG ISOLATION; EFFLUENT; FOOD BIOTECHNOLOGY; FOOD INDUSTRY; OIL INDUSTRY; PROTECTION; SCAVENGING SYSTEM; WASTE WATER;

EID: 19444373567     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.014     Document Type: Article

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