Separation of olive proteins combining a simple extraction method and a selective capillary electrophoresis (CE) approach: Application to raw and table olive samples

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 22, 2010, Pages 11808-11813

  Montealegre, Cristina ^a   Marina, Maria Luisa ^a   García Ruiz, Carmen ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

CE; protein profile; raw olive; table olive

Indexed keywords

ACID BUFFERS; BLACK OLIVES; CE; ELECTROPHEROGRAMS; EXTRACTION METHOD; INTERFERENTS; NET CHARGES; NEUTRAL-CHARGE; POLYPHENOLS; PROTEIN PRECIPITATION; PROTEIN PROFILE; PROTEIN PROFILES; RAW OLIVE; SAMPLE TREATMENT; TABLE OLIVE; TABLE OLIVES;

ACETONE; CAPILLARY ELECTROPHORESIS; ELECTROCHEMISTRY; FORMIC ACID; PHENOLS; PROTEINS;

EXTRACTION;

FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; VEGETABLE PROTEIN;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMISTRY; EVALUATION; FRACTIONATION; ISOLATION AND PURIFICATION; METHODOLOGY; OLIVE TREE;

CHEMICAL FRACTIONATION; ELECTROPHORESIS, CAPILLARY; FLAVONOIDS; OLEA; PHENOLS; PLANT EXTRACTS; PLANT PROTEINS;

OLEACEAE;

EID: 78649239437     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1026313     Document Type: Article

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