Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1463-1472

  Suárez, Manuel ^a   Romero, Maria Paz ^a   Ramo, Tomás ^a   Macià, Alba ^a   Motilva, Maria José ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidants; ASE; DPPH; Olive cake; ORAC; Phenols; Semipreparative HPLC; UPLC ESI MS MS

Indexed keywords

ANTIOXIDANT; FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; VEGETABLE OIL;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; INDUSTRIAL WASTE; PHENOLS; PLANT OILS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 64549093855     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8032254     Document Type: Article

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