Gamma irradiation of air-dried olive leaves: Effective decontamination and impact on the antioxidative properties and on phenolic compounds

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1105-1113

  Aouidi, Fathia ^a,c   Ayari, Samia ^a,b   Ferhi, Hana ^a   Roussos, Sevastianos ^c   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b Centre National des Sciences et Technologies Nucleaires Tunis   (Tunisia)

^c CNRS   (France)

Author keywords

Antioxidant capacity; D10 value; Gamma irradiation; Olive leaf; Phenolic compound

Indexed keywords

ANTIOXIDANT CAPACITY; D10-VALUE; GAMMA IRRADIATION; OLIVE LEAF; PHENOLIC COMPOUND;

AEROBIC BACTERIA; AGRICULTURAL PRODUCTS; BACTERIOLOGY; DECONTAMINATION; GAMMA RAYS; IRRADIATION; LACTIC ACID; MOLECULAR MASS; RADIATION;

PHENOLS;

ACTEOSIDE; ANTIOXIDANT; FLAVONOID; OLEUROPEIN; PHENOL; POLYPHENOL DERIVATIVE; RUTOSIDE;

AEROBIC BACTERIUM; ARTICLE; CONTROLLED STUDY; GAMMA IRRADIATION; LACTIC ACID BACTERIUM; MOLECULAR WEIGHT; MOULD; NONHUMAN; OLIVE; PLANT LEAF; QUALITATIVE ANALYSIS; RADIOSENSITIVITY; YEAST;

EID: 79952538862     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.109     Document Type: Article

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