Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 948-955

  Hayes, J E ^a   Allen, P ^a   Brunton, N ^a   O'Grady, M N ^b   Kerry, J P ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Ellagic acid; In vitro antioxidant capacity; Lutein; Olive leaf extract; Sesamol

Indexed keywords

ELLAGIC ACID; IN-VITRO; LUTEIN; OLIVE LEAF; SESAMOL;

FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXYGEN; PHENOLS;

FATTY ACIDS;

ACTEOSIDE; APIGENIN DERIVATIVE; ELLAGIC ACID; FOLIC ACID; HYDROXYTYROSOL; LUTEOLIN 7 GLUCOSIDE; OLEA EUROPAEA EXTRACT; OLEUROPEIN; PHENOL; PLANT EXTRACT; POLYPHENOL; TYROSOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; OLIVE; PHYTOCHEMISTRY; PLANT LEAF; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS;

OLEA EUROPAEA;

EID: 78751571250     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.092     Document Type: Article

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