Optimisation, characterisation and quantification of phenolic compounds in olive cake

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 117-122

  Alu'datt, Muhammad H ^a   Alli, Inteaz ^b   Ereifej, Khalil ^a   Alhamad, Mohammad ^a   Al Tawaha, Abdel Rahman ^c   Rababah, Taha ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b MCGILL UNIVERSITY   (Canada)

^c AL HUSSEIN BIN TALAL UNIVERSITY   (Jordan)

Author keywords

Antioxidant activity; Bound phenolic compounds; Free phenolic compounds

Indexed keywords

CAFFEIC ACID; CINNAMIC ACID; GALLIC ACID; HESPERIDIN; HYDROXYBENZOIC ACID; METHANOL; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SINAPIC ACID; SOLVENT; SYRINGIC ACID; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EXTRACTION; FOOD ANALYSIS; HYDROLYSIS; NONHUMAN; OLIVE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE SENSITIVITY;

EID: 77952674172     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.011     Document Type: Article

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