Development of a phenol-enriched olive oil with phenolic compounds from olive cake

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 19, 2010, Pages 10396-10403

  Suárez, Manuel ^a   Romero, Maria Paz ^a   Motilva, Maria José ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Accelerated solvent extraction; In vitro digestion; ORAC; Phenol enriched olive oil; Phenols

Indexed keywords

ACCELERATED SOLVENT EXTRACTION; ANTIOXIDANT CAPACITY; FOOD INDUSTRIES; GASTROINTESTINAL DIGESTION; IN-VITRO; OIL EXTRACTION; OLIVE CAKE; OLIVE OIL; ORAC; OXIDATIVE STABILITY; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC FRACTION; PREPARATION PROCESS; RANCIMAT; TOTAL PHENOLIC CONTENT; VIRGIN OLIVE OIL;

BYPRODUCTS; ENGINEERING RESEARCH; SOLVENT EXTRACTION; SOLVENTS; VEGETABLE OILS;

PHENOLS;

OLIVE OIL; PHENOL DERIVATIVE; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; DIGESTION; DRUG STABILITY; FRUIT; IN VITRO STUDY; INDUSTRIAL WASTE; OLIVE TREE; OXIDATION REDUCTION REACTION;

ANIMALS; DIGESTION; DRUG STABILITY; FOOD, FORTIFIED; FRUIT; INDUSTRIAL WASTE; OLEA; OXIDATION-REDUCTION; PHENOLS; PLANT OILS;

EID: 78049297595     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102203x     Document Type: Article

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