Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

Food and Chemical Toxicology

Volumn 49, Issue 2, 2011, Pages 450-457

  Malheiro, Ricardo ^a   Sousa, Anabela ^a   Casal, Susana ^b   Bento, Albino ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b Campus Universitário de Santiago   (Portugal)

Author keywords

Antioxidant potential; Olea europaea L.; Olive cultivar; Phenolic composition; Stoned table olives

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACTEOSIDE; ANTIOXIDANT; APIGETRIN; CHLOROGENIC ACID; HYDROXYTYROSOL; LUTEOLIN; LUTEOLIN 7 GLUCOSIDE; OLEUROPEIN; PHENOL DERIVATIVE; QUERCETIN; RUTOSIDE; SYRINGIC ACID; TYROSOL; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COBRANCOSA; CULTIVAR; NONHUMAN; OLIVE; PLANT MORPHOLOGY; PLANT WATER RELATION; SANTULHANA;

ANTIOXIDANTS; MOLECULAR STRUCTURE; OLEA; PHENOLS;

OLEA EUROPAEA; OLEACEAE;

EID: 78951482368     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.11.023     Document Type: Article

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